Asian Chicken Won Ton Cups; Holiday Recipes and Perfect Party Fare

During the holidays it's easy to drive yourself nuts figuring out what to bring for parties, get-togethers and family gatherings, but with this series of articles based on the best holiday recipes and perfect party fare, you won't have to go far to find just the right thing.
Also See Easy Mushroom Puffs here, Angie's Swedish Meatballs here, and Scallop Ceviche here.

These Asian Won Ton Cups are perfect for any occasion, but lovely for holiday gatherings as they give the regular table fare a run for their money. They are sure to disappear as soon as they're served.

Asian Won Ton Cups
Ingredients:
miniature muffin tins
Pam or cooking spray
24 won ton wrappers
3 TBL. creamy peanut butter
3 TBL. water
2 TBL. fresh lime juice
1 TBL. rice wine vinegar
1 TBL. honey
2 tsp. chili sauce with garlic (I like Hokan)
2 tsp. dark sesame oil
1/2 cup sliced toasted almonds
2 green onions chopped
1 cup cooked chicken chopped
1/2 cup shredded napa cabbage

Directions:
Coat 24 miniature muffin cups with cooking spray. Carefully press 1 won ton wrapper into each muffin cup and spray lightly with cooking spray (wrapper will extend above rim). Bake at 375 degrees for about 8-10 min. or until lightly browned and crisp. Remove from oven, let sit for a few minutes, remove won ton cups from pan carefully and cool completely on a wire rack. Store in airtight container until ready to assemble won ton cups.
Meanwhile, whisk together peanut butter and rest of ingredients (all except cabbage). Cover and chill until ready to assemble.
Fill won ton cups evenly with cabbage (about 1 tsp.) and chicken mixture (about 2 1/2 tsp.) just before serving. Makes about 2 dozen.

NOTE:
Filling and won ton cups can be prepared ahead of time but do not fill until serving!