Description
Crisp wonton shells filled with hoisin chicken and fresh slaw, ready in under 30 minutes.
Ingredients
Scale
- 2 chicken breasts, finely diced
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
- 1 bag coleslaw mix
- 4 green onions, thinly sliced
- 1 tbsp sesame oil (for slaw)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce (for slaw)
- 1 tbsp honey
- 16 wonton wrappers
- Sweet chili sauce, for serving
- Chopped cilantro, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat oven to 375°F. Lightly spray the back of a muffin tin with cooking spray.
- Drape wonton wrappers over inverted muffin cups to form taco shells. Bake for 5-7 minutes until crisp and golden.
- Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add diced chicken and cook for 3-4 minutes until no longer pink.
- Stir in hoisin sauce, soy sauce, garlic, and ginger. Cook another 2-3 minutes until chicken is glazed.
- In a bowl, mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey until coated.
- Fill wonton shells with chicken. Top with slaw, sweet chili sauce, cilantro, and sesame seeds. Serve immediately for maximum crunch!
Notes
Serve them right after filling the shells to keep them crisp. Store leftover chicken and slaw separately in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg