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 sliced chicken in a bowl with teriyaki sauce, 1/2 tablespoon sesame oil, soy sauce, minced garlic, and grated ginger for at least 10 minutes.
- Heat a skillet over medium heat and cook the marinated chicken for about 5-7 minutes until no longer pink and slightly caramelized.
- In a separate bowl, combine the coleslaw mix, green onions, rice vinegar, honey, and remaining sesame oil.
- Heat oil in a deep pan over medium-high heat and fry each wonton wrapper for 20-30 seconds per side until golden and crispy.
- Fill each crispy wonton with a portion of cooked chicken and top with fresh coleslaw mix. Drizzle with sweet chili sauce.
- Garnish with sesame seeds and chopped cilantro before serving.
Notes
For added texture, consider adding chopped peanuts or cashews to the coleslaw. You can also customize the protein or veggies used.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg