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Peanut Chicken Radicchio Cups with Crispy Wontons

Radicchio leaves make the ideal handheld cups for this make-your-own dinner. We like to play around with texture and fill ours with steamed Jasmine rice, avocado, and our new favourite crunchy garnish: crispy wontons! This dish makes the perfect quick and feel-good weeknight dinner but is also a fantastic option for an interactive meal when entertaining.



WHAT YOU'LL NEED

Crispy Wontons

8 wonton or dumpling wrappers, cut into julienned strips

½ tbsp olive oil


Peanut Chicken

6 boneless skinless chicken thighs, cut into ½ strips

¼ tsp each salt and pepper

1 tbsp olive oil

1/3 cup dry roasted unsalted peanuts

1 bunch green onions, cut into 2 inch pieces

2 tbsp sodium-reduced soy sauce

¼ cup sweet and spicy Szechwan stir fry sauce

1 tsp sesame oil


Crispy Wontons:

Stack wonton wrappers and cut into thin strips. Break apart with fingers.

In nonstick pan over medium-low heat, heat olive oil. Add wonton strips and cook, stirring frequently, until crispy and golden, about 4-6 minutes. Set aside.


Peanut Chicken:

Season chicken with salt and pepper.


Heat nonstick pan to medium heat and add olive oil. Add chicken, stirring occasionally, and cook until golden, approximately 4 minutes.


Add peanuts and green onions and cook until heated through, for about 1 minute.


Stir in soy and stir fry sauce and stir to combine. Simmer, tossing occasionally until sticky and fragrant, about 2 minutes.


Remove from heat and stir in sesame oil. Set aside until ready to serve.


To Assemble:

Core radicchio and remove outer layer. Separate leaves and set aside.


Add 1-2 Tbsp white rice to radicchio cup. Top with 1-2 Tbsp chicken mixture, crispy wontons, and avocado. Serve immediately!

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