Description
A perfect recreation of the famous Applebee's appetizer featuring crispy wonton shells, soy-ginger chicken, and zesty slaw.
Ingredients
12-16 wonton wrappers
1 lb chicken breast, finely diced
1/4 cup soy sauce
2 tbsp sesame oil
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1/2 cup sweet chili sauce
2 cups coleslaw mix (shredded cabbage and carrots)
1/4 cup fresh cilantro, chopped
2 tbsp lime juice
1 tbsp honey
Vegetable oil for frying
Instructions
Step 1: In a medium bowl, marinate the diced chicken with soy sauce, 1 tbsp sesame oil, ginger, and garlic for 20 minutes.
Step 2: Whisk together the lime juice, honey, and remaining sesame oil. Toss this dressing with the coleslaw mix and cilantro. Refrigerate until needed.
Step 3: Heat 1 inch of vegetable oil in a skillet to 350°F. Fry wonton wrappers one at a time, folding them into a taco shape with tongs as they crisp up. Drain on a wire rack.
Step 4: In a large skillet over medium-high heat, cook the marinated chicken until browned and fully cooked through.
Step 5: Stir in the sweet chili sauce and simmer for 2-3 minutes until the sauce coats the chicken and thickens slightly.
Step 6: Fill each wonton shell with the warm chicken mixture and top with a generous portion of the chilled slaw.
Step 7: Serve immediately with extra lime wedges and sweet chili sauce for dipping.
Notes
Ensure chicken is diced very small so it fits properly inside the wonton shells. You can bake the shells at 375°F for 5 minutes as a low-fat alternative.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying and Sautéing
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 4 tacos
- Calories: 480 kcal
- Sugar: 12g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
