Sweet and Sour Chicken Bundles or Chinese Take Out in a Cupcake

Chinese Take Out in a Cupcake

"It's a Keeper!" My Mom exclaimed on the phone minutes after she and my Dad tasted these "cupcakes".  I had mentioned to her earlier in the day that we were making these tonight . . . and that I was concerned we wouldn't like them.  I am NOT a Chinese Food Fan by any means - but the Hubster enjoys it and has whined lamented marrying someone who does not enjoy Chinese Take Out.  Due to this, I agreed to make these "cupcakes" so the Hubster could have his Chinese Food and the girls could try something new.

Although the picture isn't the greatest, these were actually really good!  I agree with My Mom - this recipe IS a keeper!  The Hubster could have eaten all of these himself!

This is from February's Family Fun Magazine.  I am typing the recipe with the ingredients we used.

Sweet and Sour Chicken Bundles
~ adapted from Family Fun ~ February 2013

1/3 cup low-sodium chicken broth
2 T red wine vinegar
1 T low sodium soy sauce
2 tsp sesame oil
1 T sugar
2 tsp cornstarch
1 T plus 2 tsp canola oil
1 pound skinless, boneless chicken breast, sliced into 1/2 inch cubes
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1/2 cup onion, sliced
2 garlic cloves, minced
1/2 tsp ginger
1 cup chopped pineapple
24 won ton wrappers

Whisk together the first 7 ingredients and then set aside.

In a large skillet, heat 1 T of the canola oil and cook the chicken until it's no longer pink.  Add the veggies, garlic and ginger.  Cook until the peppers are slightly tender - 3- 5 minutes.

Pour the source that was previously set aside over the cooked chicken and veggies and bring it to a boil. Let the sauce thicken and then stir in the chopped pineapple.

Remove the skillet from heat.

Heat the oven to 375 and spray a cupcake pay with cooking spray.  Place a won ton wrapper in each well.  Fill 12 wells with the chicken sauce mixture.  Tuck a won ton wrapper over each cupcake well.  Brush with the last 2 tsp canola oil.

Bake about 15 minutes - until the cupcakes are golden and crisp.  Remove from oven and let sit 5 minutes before removing from cupcake pan and serving.