Chicken Wonton Tacos (Print Version)
Ingredients:
01 -
2 skinless, boneless chicken breasts, thinly sliced.
02 -
2 tablespoons teriyaki sauce.
03 -
1 tablespoon sesame oil.
04 -
1 tablespoon low-sodium soy sauce.
05 -
2 teaspoons fresh garlic, minced.
06 -
1 teaspoon fresh ginger, minced.
07 -
1 bag of coleslaw mix.
08 -
1/4 cup green onions, diced.
09 -
1 tablespoon sesame oil (for slaw).
10 -
1 tablespoon rice vinegar.
11 -
1 tablespoon low-sodium soy sauce (for slaw).
12 -
1 tablespoon honey (for slaw).
13 -
16 wonton wrappers.
14 -
Sweet chili sauce, for topping.
15 -
Sesame seeds, for garnish.
16 -
Chopped cilantro, for garnish.
Instructions:
01 -
Combine thinly sliced chicken breasts with teriyaki sauce, sesame oil, soy sauce, minced garlic, and ginger in a bowl. Marinate in the refrigerator for at least 1 hour.
02 -
Preheat the oven to 375°F (190°C). Drape wonton wrappers over the inverted cups of a muffin tin to form taco shells. Bake for 7-9 minutes or until golden brown and crispy. Let cool.
03 -
Heat a skillet over medium heat and add the marinated chicken slices. Sauté until cooked through and golden brown.
04 -
Mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey in a bowl. Toss until well coated.
05 -
Fill each wonton shell with cooked chicken. Top with a spoonful of Asian slaw. Drizzle with sweet chili sauce. Garnish with sesame seeds and chopped cilantro.
06 -
Arrange on a serving platter and serve immediately.