Mango Cashew Chicken in Wonton Cups

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CAMPBELL’S® Ready To Use Pho Broth

CAMPBELL’S® Ready To Use Pho Broth

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  • 1/2 small onion, minced
  • 2 cloves garlic, minced
  • 2 cups (500 mL) chicken breast, diced
  • 24 wonton wrapper
  • 2 tbsp (30 mL) vegetable oil, divided
  • 1 cup (250 mL) CAMPBELL’S® Ready To Use Pho Broth
  • 1 tbsp (15 mL) fish sauce
  • 1 tbsp (15 mL) soy sauce
  • 2 tsp (10 mL) sugar
  • 1/2 red bell pepper, diced
  • 1/2 mango
  • 1/2 cup (125 mL) whole roasted cashews
  • 1/4 cup (60 mL) fresh cilantro, chopped
  • 1 tbsp (15 mL) toasted sesame seeds


  1. Preheat oven to 375˚F (190˚C)
  2. In a medium bowl, combine onion, garlic and chicken together and let it sit for 10 minutes.
  3. Place wonton wrappers into a 24 mini muffin pan to make shells. Brush lightly with 1 tbsp (15 mL) of the oil. Bake until golden, about 8 minutes. Set aside to cool.
  4. In a large skillet, heat remaining oil over medium high heat. Cook chicken just until browned, about 5 minutes.
  5. In small bowl, whisk together broth, fish sauce, soy sauce and sugar. Pour over chicken and cook until almost all the liquid has been absorbed. Stir in the red pepper, mango, cashews and cilantro and cook one minute more.
  6. Spoon mixture into wonton cups and sprinkle with sesame seeds.

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Amount Per Serving
Calories 30
Fat 1 g
Sodium 65 mg
Carbohydrate 2 g
Dietary Fibre 1 g
Protein 2 g
Calcium 2 %DV

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