Ingredients
Scale
- 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
- Marinate the sliced chicken in teriyaki sauce, 1/2 tablespoon sesame oil, low-sodium soy sauce, minced garlic, and grated ginger for about 10 minutes.
- In a skillet over medium heat, cook the marinated chicken until it is done, about 5-7 minutes.
- In a mixing bowl, toss together coleslaw mix, sliced green onions, rice vinegar, honey, and remaining sesame oil.
- Lightly fry each wonton wrapper in hot oil for about 20-30 seconds per side until they become crispy.
- Fill each crispy wonton with cooked chicken and coleslaw mixture, then drizzle with sweet chili sauce.
- Garnish with sesame seeds and chopped cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 tacos (120g)
- Calories: 330
- Sugar: 6g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg