Ingredients

1 1 1/4 lbs ground chicken
2 cups grated carrots
1 1/2 cups drained bean sprouts
4 oz drained sliced water chestnuts
1/4 c chopped bell pepper
1/4 c sliced scallions
3 garlic cloves crushed
1 T water
1 1/2 tsp reduced sodium soy sauce
1 tsp seasame oil
1 tsp firmly packed brown sugar
1 T plus 1 tsp cornstarch 1/4 tsp ground red pepper
16 wonton skins

In large nonstick skillet or wok cook chicken over med. heat until crumbly, drain and set aside. In same skillet add carrots, bean sprouts, water chestnuts, green pepper sallions and garlic Cook over med. heat 3 min; return chicken to skillet. In small bowl, combine water, soysauce, sesame oil, and brown sugar; whisk in cornstarch and red pepper. pour into chick. mixture; toss well Remove from heat and set aside.

Place 1 wonton skin on work surface; spoon 1/4 cup chicken mix on bottom third of wonton skin; fold both sides toward center and roll tightly. Place seam side down on nonstick baking sheet; repeat with remaining skins and filling.

Preheat oven to 450, Bake until lightly browned 15 min.