Okay. This might be the least taco-y recipe I share in my Taco Tuesday series, but it started out as a taco! I promise, it really did!
Colton and I grabbed a quick dinner at an Applebee’s one night – I think mostly out of the sheer necessity to get something inexpensive in our stomachs fast. We ordered their appetizer – chicken wonton tacos – and an obsession was born. Their taco shells are made out of (and I’m guessing at this part) a deep-fried wonton shaped like a hard taco shell, filled with diced chicken covered in a sweet and spicy teriyaki-like glaze, and topped with a light slaw and fresh cilantro. Squeeze some lime juice on top, and they actually are pretty good. So I decided to try and strike out on my own.
There were a few ‘copycat’ recipe attempts online, but after trying one or two, nothing quite hit it out of the park. So, as I always do, I changed the recipe all around and have made a dish all of my own that has become a staple in our dinner rotation. The biggest part that I struggled with? The shells! Instead of deep frying the wonton shells, I tried baking them folded over the edges of deep baking dishes. No bueno – they’d usually be too narrow to fit any meat or slaw into. And thus, wonton cups were born. Easy to make, easy to eat.
- 1 pound boneless, skinless chicken breasts
- Salt and pepper to taste
- Olive oil
- 1/4 cup soy sauce
- 3 tablespoons apple cider vinegar
- 3 tablespoons garlic hoisin sauce
- 2 tablespoons sesame oil
- 2 tablespoons teriyaki sauce
- 1 tablespoon sriracha
- Lime juice (to your taste)
- Shredded coleslaw mix (bagged is fine)
- Coleslaw dressing (use however heavily you like – it’s better on the lighter side)
- Fresh cilantro, loosely chopped
- Wonton wrappers
- Drizzle a bit of olive oil into a large frying pan. Cut chicken up into very small cubes, and sauté in pan with salt and pepper. Turn your oven on to 400ºF.
- While chicken cooks and your oven preheats, prepare your sauce. Whisk together the soy sauce, vinegar, hoisin, sesame oil, teriyaki sauce, sriracha, and a tiny splash of lime juice. Set aside.
- Prepare your wonton cups. Brush both sides of each wonton wrapper lightly with olive oil, then press and shape into the cups of a standard 12-cup muffin pan. Bake in preheated oven for 5-7 minutes, until just turning brown. Take out and let cool – they don’t have to be hot for serving.
- Mix your coleslaw and dressing in a medium bowl and drizzle lightly with lime juice.
- When chicken is done cooking, add just a sprinkle of cornstarch to your sauce mixture. Mix well, then pour into the pan with the chicken. Cook for a few minutes over medium-low heat until sauce thickens.
- To serve, scoop chicken into wonton cups, top with a bit of coleslaw, then sprinkle with cilantro. Drizzling a bit more lime juice on top is highly recommended 🙂