Fried Chicken Wontons

8 oz cream cheese softened (or room temp)

1 large cooked chicken breast chopped in small dice

1/2 red onion chopped finely

1 packages wonton wrappers

5 green onions chopped

1 bottle La Choy Teriyaki marinade sauce

1 vegetable oil for frying

Cook your chicken breast in frying pan on low heat with about 1/4 cup of water. Cover. Turn chicken a couple times during cooking until cooked through. Take chicken from pan and place on your cutting board to cool. When chicken is cooled go ahead and chop into a small dice.

Take a 1/2 of a red onion and chop finely

In a medium bowl add your softened cream cheese, diced chicken and onion. Stir until mixed through.

On a medium cutting board lay out about 8-10 wonton wrappers. Pointed edge up. (like a diamond shape♢)

Drop about a teaspoon of filling mixture in the center of the wonton. (Be sure to not over stuff wonton because it may burst open during cooking)

Take a small bowl and fill it will about 1/4 cup of water. Dip your index finger into water. You then run your wet finger down all sides of the wonton. Slowly fold up wonton to look like a triangle. Gently press sides down making sure they are tightly sealed. Repeat this until all cream cheese filling is gone.

Preheat your deep fryer. Or you could use a large deep heavy pan filling it about half way with vegetable or canola oil. Heat oil to about 350°-375°degrees.

With a fryer spoon slowly add 4 wontons at a time to fryer oil. Turn wontons frequently. Remove wontons from frying oil when they reach a rich golden brown.

Lay wontons on a large plate lined with paper towel.

When wontons are all cooked serve on a fresh plate with chopped green onion scallions and drizzle with La Choy Teriaki.