Description
These Crispy Chicken Wonton Tacos with Teriyaki Glaze are a delightful fusion of Asian flavors in a crunchy taco shell. The tender chicken is marinated in a savory sauce and topped with a sweet and tangy teriyaki glaze, crunchy vegetables, and fresh herbs.
Ingredients
Units
Scale
Main Ingredients:
- 1 lb boneless skinless chicken breasts, cut into small even pieces
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp garlic powder
- 0.5 tsp ginger powder
- 24 wonton wrappers
Teriyaki Glaze:
- 0.25 cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 clove garlic, minced
- 1 tsp cornstarch
- 2 tbsp cold water
Toppings:
- 1 cup shredded cabbage
- 0.5 cup carrot julienne
- 3 tbsp sliced green onions
- 1 tbsp sesame seeds
- 0.25 cup fresh cilantro
Instructions
- Marinate Chicken: Combine chicken with soy sauce, sesame oil, garlic powder, and ginger. Marinate for 15 minutes.
- Make Teriyaki Glaze: Combine soy sauce, honey, rice vinegar, sesame oil, and garlic in a saucepan. Thicken with cornstarch slurry.
- Bake Wonton Cups: Press wonton wrappers into muffin tin cups, bake until golden and crispy.
- Cook Chicken: Sauté marinated chicken until cooked through. Coat with teriyaki glaze.
- Assemble Tacos: Fill wonton cups with glazed chicken and top with shredded cabbage, carrots, green onions, sesame seeds, and cilantro.
Notes
- Store components separately for up to 3 days.
- Re-crisp wonton cups before serving.
- Add sriracha for a spicier glaze.
- Cooked chicken can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 taco
- Calories: 275 kcal
- Sugar: 7 g
- Sodium: 630 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 45 mg