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 chicken: Combine sliced chicken with teriyaki sauce, sesame oil, soy sauce, minced garlic, and grated ginger in a mixing bowl. Let it marinate for 10 minutes.
- Cook the chicken: Heat a skillet over medium heat, add marinated chicken, and cook until done (about 5-7 minutes).
- Prepare coleslaw: In another bowl, mix coleslaw mix, sliced green onions, rice vinegar, honey, and remaining sesame oil.
- Fry wonton wrappers: Heat oil in the skillet, fry each wrapper for 20-30 seconds on each side until golden brown.
- Assemble tacos: Fill each crispy wonton with cooked chicken and a scoop of coleslaw. Drizzle with sweet chili sauce.
- Garnish: Sprinkle sesame seeds and chopped cilantro on top before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 taco (85g)
- Calories: 220
- Sugar: 3g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg