Grab a bowl and toss in your chicken pieces, then pour in the stir fry sauce, sesame ginger dressing, soy sauce, and a bit of brown sugar. Give it a good mix so everything's coated. Let the chicken hang out in the fridge for about half an hour to soak up all those flavors.
1 lb chicken breast, 1/2 cup stir fry sauce, 1/4 cup sesame ginger dressing, 2 Tbsp soy sauce, 1 Tbsp brown sugar
To make the wonton taco shells, grab a deep frying pan and pour in enough vegetable oil so it’s about 2 inches deep. Get it good and hot—around 350°F if you have a thermometer. Take each wonton wrapper and lightly fold it into a triangle (no need to pinch the edges closed). Drop them in the oil and fry until they're crisp and golden, flipping halfway through. Once they're done, set them on a plate lined with paper towels so any extra oil gets soaked up. Keep going until all your wontons are fried.
10 wonton wrappers, vegetable oil
Thinly slice the cabbage and carrots, then toss them together in a bowl. Add the sesame ginger dressing, mix everything well, cover, and chill in the refrigerator until you're ready to serve.
1 cup thinly sliced cabbage, 1/4 cup shredded carrots, 2 Tbsp sesame ginger dressing
Heat 2 tablespoons of vegetable oil in a non-stick pan over medium-high heat. Add the marinated chicken and cook until it's fully cookedthrough and caramelized with the marinade, creating a savory glaze
2 Tbsp vegetable oil
Build your taco! Place cooked chicken in fried wonton, then add slaw mixture on top. Garnish with fresh cilantro and lfreshly squeezed lime juice
fresh cilantro, lime wedge
Enjoy!!
