Crispy Chicken Wontons with Well-Pict Strawberry Orange Glaze

Sauce:

1 1/2 cups freshly squeezed orange juice
1/2 cup lemon juice, freshly squeezed
1/2 cup sugar
2 cloves garlic, minced
1 tsp. ginger, minced
2 tbsp. soy sauce
1 cup mirin
1 cup Well-Pict strawberry puree

Over low heat, reduce orange juice, lemon juice, sugar, garlic, ginger, soy sauce and mirin in large saucepan. Reduce by half. Take off heat and allow to cool, then add strawberry puree. Warm just prior to serving.

Wontons:

8 oz. boneless, skinless chicken breast
2 tsp. canola oil
2 tbsp. chopped fresh basil
2 tbsp. chopped cilantro
2 tbsp. chopped green onions
24 small wonton skins
1 egg, lightly beaten
3 tbsp. unsalted butter
Salt and freshly ground pepper

Season the chicken breast with salt and pepper. Heat the canola oil in a saute pan over medium heat. Add the chicken and cook for 5 minutes on each side, or until just cooked. Finely chop the chicken and place in a small bowl. Throw in basil, cilantro and green onions and season to taste with salt and pepper.

Lay out a portion of wonton skins on work surface. Spoon some of the chicken mixture into the center of each wonton. Lightly brush the edges of each wonton with the egg, fold in half to form a triangle and press firmly on the edges to form a seal.

Bring a large pot of salted water to a boil. Boil the wontons for 3 minutes, then drain. Heat the butter in a large saute pan over medium heat, add the wontons and cook for 2 minutes on each side, or until golden brown.

Serve with sauce on the side or drizzle with sauce for presentation

Source: www.wellpict.com