Ingredients
Method
- In a large skillet over medium-high heat, whisk together the soy sauce, hoisin sauce, sesame oil, and minced garlic. Add the diced chicken pieces and toss until they are fully coated. Cook for approximately 8 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from the heat and tent with foil to keep warm.2 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon sesame oil, 1 teaspoon minced garlic, 2 boneless skinless chicken breasts
- Set your oven rack to the middle position and preheat the oven to 375°F.
- Flip a muffin tin upside down so the cups are facing up. Spray both sides of each wonton wrapper with nonstick cooking spray. Place a wrapper in the space between two muffin cups, pressing down slightly to create a V-shape taco shell.24 wonton wrappers, Nonstick cooking spray
- Bake the wonton wrappers for 6 to 8 minutes, or until they are golden brown and crispy.
- While the shells are baking, combine the shredded cabbage, diced jalapeno, green onions, cilantro, rice vinegar, soy sauce, sesame oil, lime juice, and sugar in a large bowl. Toss thoroughly to combine.3 cups shredded cabbage, 1 medium jalapeno pepper, 1/4 cup green onions, 1 tablespoon cilantro, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon lime juice, 1 teaspoon granulated sugar
- While the shells are still warm, fill each one with about 1.5 tablespoons of the cooked chicken. Top with 1.5 tablespoons of the fresh slaw.
- Drizzle each taco with sweet chili sauce to taste and serve immediately while warm.Sweet chili sauce
Notes
To get the best results, cut your chicken into very small, uniform pieces so it cooks evenly and fits perfectly inside the small wonton shells. When baking the shells, keep a close eye on the oven during the last two minutes, as wonton wrappers can go from golden to burnt very quickly.