In a skillet over medium heat, combine first 5 ingredients and stir until the chicken is no longer pink. Remove from heat and let cool.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Put 1 tsp (5 mL) of ground chicken mixture in the middle of a wonton wrapper. Brush edges of wrapper with water. Fold wrapper in half to make a triangle and press edges together to seal. Brush two tips of the triangle with water and press tips together to seal. Place on parchment. Repeat with remaining filling and wrappers.

Lightly brush each wonton with oil. Bake 20-30 minutes or until wontons are golden and crisp. Serve immediately with Raspberry Szechuan Sauce for dipping.

In a blender or food processor, puree raspberries. Remove seeds by straining puree through a sieve, using a spatula to press pulp through while scraping the underside of the sieve.

In a saucepan, combine puree with next 8 ingredients. Bring to a boil, stirring often. Dissolve cornstarch in water and add to pan, stirring constantly until sauce thickens. Serve warm as a dipping sauce for wontons or Chinese dumplings. Makes about ¾ cup (175 mL).