Description
A crunchy, bite-sized fusion of teriyaki chicken and tangy slaw served in crispy baked wonton shells, perfect for parties or quick dinners.
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- 1/4 cup teriyaki sauce
- 1 tbsp sesame oil (divided)
- 1 tbsp low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cups coleslaw mix (cabbage and carrots)
- 2 green onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp honey
- 12 wonton wrappers
- 2 tbsp sweet chili sauce
- 1 tsp sesame seeds
- 2 tbsp chopped cilantro
Instructions
- In a bowl, mix teriyaki sauce, 1/2 tbsp sesame oil, soy sauce, garlic, and ginger. Add sliced chicken and marinate for at least 1 hour.
- Preheat oven to 375°F. Drape wonton wrappers over the back of a muffin tin to form taco shells. Bake for 7–9 minutes until golden and crispy.
- Heat a skillet over medium heat. Cook marinated chicken for 5–7 minutes until cooked through and caramelized. Set aside.
- In a bowl, combine coleslaw mix, green onions, remaining 1/2 tbsp sesame oil, rice vinegar, soy sauce (optional here), and honey. Toss to combine.
- Fill each crispy wonton shell with chicken, top with slaw, drizzle with sweet chili sauce, and garnish with sesame seeds and chopped cilantro. Serve immediately.
Notes
- Add sriracha or red pepper flakes to the marinade for extra spice.
- Swap chicken for shrimp, tofu, or turkey.
- Include extras like mango, red pepper, or jalapeño in the slaw.
- Top with spicy mayo or garlic aioli for a creamy finish.