Peanut Chicken and Mango Bites

Peanut Chicken and Mango Bites

12 spring roll wrappers- small size, mine were 6.5 inches in diameter, cut into quarters

2 cups boiling water

cooking spray

1/4 cup cooked chicken, finely diced,

1/2 cup cucumber, finely diced

2 tbsp. green onions finely diced

1/2 cup red bell pepper, finely diced

2 tbsp. peanuts, finely diced

2 tbsp. red onion, finely diced

1/3 cup mango, finely diced

1/4 cup of cilantro

Sauce for chicken bites

1 tbsp. peanut butter

1 1/2 tsp. rice wine vinegar

1 1/2 tsp. lime juice

1 1/2 tsp. soy sauce

1/2 tsp. honey

1/2 tsp. finely diced garlic

1/2 tsp. grated ginger

1/2 tsp. water.

Sauce for mango bites:

1 tbsp. soy sauce

1 tbsp. honey

1 tbsp. lime juice

1/4 tsp. red chili flakes

Start by preheating your oven to 400 degrees. Take a mini cupcake tin and grease it with cooking spray. Put 2 cups of boiling water into a shallow dish. Take the 12 spring roll wrappers and cut them into quarters. Take the quarter of a spring roll wrapper and place it in the dish with the hot water. Once the spring roll wrapper is pliable, place it in one of the mini cupcake spots. Repeat the process and place second spring roll wrapper on top of the first one in the mini cupcake tin. Each of the spots in the cupcake tin should have two quarter pieces of spring roll wrapper in each spot, creating a cup. Repeat the process until the tin is full. Place the pan in the oven for 11 minutes. When the shells come out they should be crispy and slightly brown.

While the shells are cooking begin dicing the chicken, vegetables, mango, peanuts, and cilantro. In one bowl mix the chicken, 1/4 cup of cucumber, green onion, 1/4 cup of red bell pepper, 1 tbsp. of peanuts, and 2 tbsp. of cilantro. In a separate bowl mix all the sauce ingredients for the chicken bites. Once the sauce is thoroughly mixed pour it over the chicken and vegetables and toss. Set aside.

Next, in another bowl mix together the mango, 1/4 cup of cucumber, 1/4 cup of red bell pepper, red onion, 1 tbsp. of peanuts, 2 tbsp. of cilantro. In a separate bowl, whisk together all the components of the mango bites sauce. Pour the sauce over the mango mixture and mix and coat the mango mixture in sauce.

Take the shells out of the oven and allow them to cool.

Once they are cool, spoon the chicken mixture into 12 shells and the mango mixture into 12 shells. Arrange all the shells on a platter. Pop one in your mouth and savor.

*I used spring roll wrappers which are naturally gluten free and are also commonly called rice paper. For the soy sauce I used tamari which is also naturally gluten free.*