Thai Peanut Chicken Wonton Cupcakes

These Thai Peanut Chicken Wonton Cupcakes come together quickly and easily for a tasty, portion controlled weeknight meal!

Course Main Course

Cuisine American, Thai

Keyword PB2, Thai Peanut Sauce, Weight Watchers, Wonton Cups, WW Recipes

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 137

Author Sunny Cooking

1 ¼ teaspoons sesame oil divided
1 ½ cups broccoli slaw you can find bagged broccoli slaw in the produce sections, Dole, Green Giant and Wegmans all make it
2 tablespoons diced red bell peppers
1 cup chopped cooked chicken breast
¼ cup sprouts possibly more for garnish (I used broccoli sprouts, but bean sprouts or any sprouts will work)
4 tablespoons PB2 powdered peanut butter available in stores or on amazon.com
2 tablespoons low sodium soy sauce
2 tablespoons water
¼ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon sriracha
2 teaspoons brown sugar
16 wonton wrappers
½ cup shredded 2% Mozzarella cheese
8 teaspoons peanuts crushed (I put them in a big and hit them a few times with a mallet)
1-2 teaspoons torn cilantro leaves

Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
Pour 1 teaspoon of sesame oil into a skillet and bring over medium heat. Add the broccoli slaw and bell pepper and cook for 3-5 minutes until slaw is tender, stirring occasionally. Transfer the slaw mixture to a mixing bowl and combine with the chopped chicken and the sprouts.
In a small bowl, combine the remaining ¼ teaspoon sesame oil, PB2 powder, soy sauce, water, garlic powder, black pepper, sriracha and brown sugar and stir until well mixed into a sauce. Add the sauce to the chicken and slaw and stir to coat.
Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle the Mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and add the remaining chicken mixture on top. Sprinkle the crushed peanuts evenly over the tops of the cups.
Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin. Sprinkle the torn cilantro leaves and additional sprouts if desired.

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Nutrition Information:

137 calories, 13 g carbs, 2 g sugars, 5 g fat, 1 g saturated fat, 12 g protein, 2 g fiber (from myfitnesspal.com)

MyWW SmartPoints per (1 wonton cup) serving: (SP calculated using the recipe builder on weightwatchers.com)

Green: 4 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints

Weight Watchers Points Plus:

4 per “cupcake” (P+ calculated using the recipe builder on weightwatchers.com)

An Sunny Cooking Original, sauce from Bell Plantation

Calories: 137kcal