Chicken Wonton Tacos with Honey Slaw (Print-Friendly Version)
Crisp baked wonton shells hold glazed chicken and chilled slaw in a restaurant-inspired home version. No affiliation or identical restaurant formula is claimed.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 pound boneless skinless chicken breast, diced
02 - 1 tablespoon olive oil
03 - 2 tablespoons low sodium soy sauce
04 - 2 tablespoons honey
05 - 2 tablespoons sesame oil
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon brown sugar
08 - 1 tablespoon garlic, minced
09 - 1 tablespoon fresh ginger, minced
10 - 12 wonton wrappers
11 - Nonstick cooking spray, as needed
12 - 2 green onions, chopped
13 - 1 tablespoon sesame seeds (optional)
14 - 1 cup coleslaw mix (shredded cabbage and carrots)
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon honey
17 - 1 tablespoon rice vinegar
# How to Make It:
01 - 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.
02 - Mix slaw with its separate mayonnaise, honey and vinegar and refrigerate. Heat oven to 375°F.
03 - 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.
04 - Divide hot chicken among shells, top with a little slaw, green onions and optional sesame. Assemble only what will be eaten immediately.
# Extra Suggestions:
01 - Two tablespoons go into the chicken sauce and one tablespoon into the slaw. Keep the raw-chicken utensils away from the cold dressing.
02 - Reduce excess liquid in the chicken sauce and drain a spoonful of slaw before topping.