Ingredients
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2/3 cup shredded carrot
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1 garlic clove, finely chopped
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2 tablespoons soy sauce
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1/4 teaspoon ground ginger
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30 wonton skins
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cooking spray
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2 tablespoons packed brown sugar
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1/2 cup water
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2 tablespoons ketchup
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1 tablespoon rice wine vinegar
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2 teaspoons Worcestershire sauce
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1 tablespoon chopped fresh parsley
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1 cup cubed chicken (I use the honey grilled strips)
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2 teaspoons cornstarch
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4 drops red pepper sauce, if desired
Instructions
- In a small bowl, mix topping ingredients. Cover and refrigerate 2-4 hours.
- Meanwhile, heat oven to 400 degrees. Cut each wonton skin in half into two triangles. On 2 large ungreased cookie sheets, arrange wonton skins in a skingle layer. Sporay wontons with cooking spray. If desired, sprinkle with kosher salt. Bake about 6 minutes or until crisp; cool.
- In 1 quart saucepan, mix brown sugar and cornstarch. Gradually beat in remaining ingredients with wire whisk. Cook over medium heat about 5 minutes, stirring occasionally with wire whisk, until thick. Cool to room temperature, about 20 minutes.
- In medium bowl, beat cream cheese and milk with electric mixer on medium speed. Spread on serving platter at least 10 inches in diameter. Just before serving, spoon topping over cheese; drizzle with sauce, and sprinkle with cashews and green onions. Serve with crisp wontons.