Chicken Wonton Tacos

Ingredients:

Directions:

1. Start by marinating the chicken. Combine the chicken, stir fry, sesame ginger dressing, soy sauce, and brown sugar in a bowl. Cover with plastic wrap and refrigerate for at least 30 minutes or up to overnight.
2. While the chicken marinates, prepare the wonton shells. Add oil to a deep fry pan, at least 2 inches deep and heat over medium high heat. Either fold the wontons in half or use a taco shell mold (preferred method) to fry the wonton wrappers for about 60 seconds to crisp up. You will want to fry 1-2 at a time and remove to a paper towel lined plate or cooling rack to drain the excess grease. Continue until you have as many wonton shells as you want.
3. Prepare the coleslaw. Combine the cabbage, shredded carrots, and sesame ginger dressing in a mixing bowl. Cover with plastic wrap and refrigerate until ready to use.
4. Heat a small amount of oil over medium heat. Add the chicken and cook until completely cooked through, about 7-8 minutes, stirring occasionally to allow for even cooking. An internal temperature of 165 degrees F should be reached.
5. Assemble the tacos. Add the cooked chicken to each taco shell. Top with the coleslaw mixture and garnish with fresh chopped cilantro. Enjoy!
6. *Side Dish Recommendation: We served these with our recipe for Instant Pot Mexican Rice (Click Here), a quick an simple recipe! Another even quicker option is Zatarain’s Spanish Rice. If you have not tried it, it is really easy and yummy!