Crispy Asian Chicken Wonton Tacos (Print Version)
# Ingredients:
→ Chicken & Marinade
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
→ Asian Slaw
07 -
1 bag coleslaw mix
08 -
1/4 cup green onions, diced
09 -
1 tablespoon sesame oil
10 -
1 tablespoon rice vinegar
11 -
1 tablespoon low-sodium soy sauce
12 -
1 tablespoon honey
→ Shell & Toppings
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. Serve immediately.
# Notes:
01 -
Best served immediately while shells are crispy
02 -
Can prepare components ahead and assemble just before serving