Crispy Won Ton Chicken Stacks ~ Thai Style
As shared from the kitchen of Once Upon a Plate
4 servings, and easily multiplied
A great little starter or snack ~ you can make it as mild or as spicy as you like depending upon the heat and the amount of chili you add.
Vegetable oil for shallow frying
8 won ton wrappers
1 to 2 chicken breasts, cooked and shredded
1/2 cup fresh basil leaves *
1/2 cup mint leaves (optional) *
1/2 cup or more cilantro leaves *
1 fresh chili, mild or hot (your choice), slivered
2 tablespoons fresh lime juice
2 teaspoons fish sauce (or soy sauce)
2 teaspoons brown sugar
Thinly sliced scallions (green onions)
Dark Sesame Oil
* lightly packed
Heat oil in frying pan and fry won ton skins over high heat until crisp and golden brown, turning once. Drain on absorbent paper and arrange 2 won tons on each of 4 plates, set aside.
Combine chicken, basil, mint, cilantro and chili, divide evenly onto the crisp won tons.
Mix the lime juice, fish or soy sauce, and sugar until well blended. Drizzle evenly over each chicken stack.
Sprinkle with scallion slices, sesame seeds and/or a few drops of sesame oil if desired.
Recipe adapted from "Instant Entertaining"
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