Wonton Chicken Tacos
- 4-5 boneless/skinless chicken thighs (sliced into short strips)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon chili oil
- 1 teaspoon minced ginger
- 5 cloves minced garlic
- Tony Chachere's Creole Seasoning (to taste)
- 1 bag Asian slaw mix or coleslaw
- 1 cup cilantro (rough chopped)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- pinch of sugar
- Wonton wrappers
- Sweet Thai Chili Sauce
- chopped cilantro for garnish
Preheat oven to 375 F.
In a medium-sized bowl, add chopped chicken and all chicken ingredients, and toss until fully covered. Cover bowl, or add contents to a ziplock bag, and refrigerate for 1 hour.
Turn a muffin tin upside down, and spray cooking oil between two muffin cups. Press a wonton wrapper between two of the muffin cups to create a "V" shape. Repeat until all slots are filled with wrappers. Make sure to fill every other row of the muffin so you have no wrappers overlapping.
Bake for 5-7 minutes, or until wontons are golden brown. Check periodically to ensure they don’t burn. Once done, remove from oven and set aside. Repeat with the next batch of wontons until you have about 10-15 complete wonton taco shells.
Heat olive oil in a skillet over medium-high heat. Toss in marinated chicken from the fridge and begin to saute the chicken. Once chicken is fully cooked, remove from heat.
Add Asian slaw mix to a large bowl along with the chopped cilantro. Add in remaining slaw ingredients and toss until greens are fully coated.
I’m a homegrown food lover, whom influenced by my mama and MoMo, grew into a self-taught foodmaker. Outside of my day job in tech,, I enjoy developing Cajun/Creole and Asian Fusion recipes, and taking pretty, mouth-watering photos of the food I make. When not in the kitchen, find me binge watching a true crime docuseries or collecting passport stamps across the globe!