1 pound boneless, skinless chicken breasts (about 3 cutlets), cut into approximately 32 (1-inch) squares
Wrappers:
1 (12-ounce) package wonton wrappers
2 cups peanut oil
Apricot Dipping Sauce:
12 ounces apricot preserves
4 teaspoons yellow mustard
4 tablespoons teriyaki sauce
Instructions
Marinated Chicken:
In a small bowl combine the brown sugar, salt, garlic, sherry, cornstarch, vegetable oil, and soy sauce. Mix the chicken squares with the marinade; cover and refrigerate for 8 hours or overnight.
Wrappers:
Lay the won ton wrappers in a single layer. Place 1 square of the marinated chicken in the center of the won ton wrapper. Dab a small amount of marinade on each of the corners. Fold the wonton over the chicken by bringing each of the corners to the center of the square, overlapping slightly, like a squared envelope.
Heat the peanut oil in a large skillet until hot. Cook the wonton wrapped chicken for about 2 minutes per side, turning once.
Apricot Dipping Sauce:
In a small bowl, blend the apricot preserves, mustard, and teriyaki sauce. Serve 4 wontons on each plate with the dipping sauce in the center.
Yield: 8 servings
Notes
Note: Won tons may be fully prepared and frozen flat in a single layer and then put in plastic baggies for storage. To reheat, bake at 475 degrees for 10 minutes.
Recipe by Between Carpools at https://betweencarpools.com/theyve-tasted-susie-fishbein-family-favorites/