Chinese Chicken Cups

1.5 lbs Chicken Breast, no skin, cut into cubes
juice and zest of 1 large or 2 small limes
1 tsp minced Ginger Root
6 cloves Garlic, minced
Pepper, black, 1 tbsp

40 Nasoya Round Wraps

about 10 fresh Snow Peas, chopped
1 cup fresh pineapple, diced
1 slice sweet red Pepper, diced
1 small stalk of celery, diced

about 1 Tbsp corn Starch, dissolved in 2 Tbsp cold water
*Kikkoman Lite Soy Sauce, 1 tbsp
about 6 tsp brown sugar (to taste)

whole toasted sesame seeds

Preheat oven to 375. In a glass bowl, mix cubed chicken, lime juice, lime zest, minced ginger root, minced garlic, and ground pepper. Mix well, cover and let marinate for 1-2 hours in refrigerator. Spray muffin tins with Pam, place a round wrap in each one--the rounds will look like ruffled cups--and lightly spray each round. Bake in 375 oven for 5-7 minutes until golden edged. Remove immediately and let cool on wire racks. When the cups are cool, they can be stored in an airtight container. Turn oven down to 350. Spray a 9x13 pan/pyrex dish and sprinkle the snow peas, red pepper, celery and pineapple evenly on bottom, then, once chicken has marinated, add in a single layer on top. Bake in 350 oven until chicken is cooked (no pink) approx 20 min, then transfer entire mix to large frying pan. Mix in the cornstarch water and the soy sauce and bring to boil. Taste. If you prefer it sweet, stir in brown sugar.

Mix well and then spoon mixture into the cooled cups--about a tbsp per cup. If these are for later, you should fill the cups just before serving.

Makes 40 pieces, about 8 servings of 5 fluted-cups each. Calories are calculated per piece.

Number of Servings: 40

Recipe submitted by SparkPeople user AGGIESGIRL1.