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Crisp baked wonton shells hold glazed chicken and chilled slaw in a restaurant-inspired home version. No affiliation or identical restaurant formula is claimed.
Ingredients and measurements
- 1 pound boneless skinless chicken breast, diced
- 1 tablespoon olive oil
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons sesame oil; 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- 12 wonton wrappers
- Nonstick cooking spray, as needed; 2 green onions, chopped
- 1 tablespoon sesame seeds (optional)
- 1 cup coleslaw mix (shredded cabbage and carrots)
- 2 tablespoons mayonnaise
- 1 tablespoon honey; 1 tablespoon rice vinegar
Preparation and cooking
- Stage 1
Cook diced chicken in olive oil to 165°F. Mix the filling soy sauce, honey, sesame oil, vinegar, brown sugar, garlic and ginger; add to chicken and simmer until it coats rather than pools.
- Stage 2
Mix slaw with its separate mayonnaise, honey and vinegar and refrigerate. Heat oven to 375°F.
- Stage 3
Lightly oil wonton wrappers and shape over an oven-safe rack or inverted muffin tin on a rimmed tray. Bake about five to seven minutes until crisp, checking early. Cool before lifting.
- Stage 4
Divide hot chicken among shells, top with a little slaw, green onions and optional sesame. Assemble only what will be eaten immediately.
Two tablespoons go into the chicken sauce and one tablespoon into the slaw. Keep the raw-chicken utensils away from the cold dressing.
Why two honey portions?
How do shells stay crisp?
Reduce excess liquid in the chicken sauce and drain a spoonful of slaw before topping.
Storage and serving
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Recipe source and alternatives
Preparation notes
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why two honey portions?
Two tablespoons go into the chicken sauce and one tablespoon into the slaw. Keep the raw-chicken utensils away from the cold dressing.
- How do shells stay crisp?
Reduce excess liquid in the chicken sauce and drain a spoonful of slaw before topping.