Teriyaki Chicken with Asian Slaw and Wonton Crisp
In The Fresh Meat Case
Teriyaki Chicken with Asian Slaw and Wonton Crisp
In The Fresh Meat Case
PREP TIME: 1hr 0min COOK TIME: 30min
Serves 4
- 280
Calories - 33g
Protein - 1070mg
Sodium - 1g
Sat. Fat - 5g
Sugar 
Ingredients
2 tbsp. teriyaki sauce
1 tbsp. soy sauce
1/4 cup rice wine vinegar
1/8 cup red chili sauce
1 tsp. sugar
1/8 cup sesame oil
1 1/2 cup Napa cabbage, shredded
1/2 cup carrots, grated
1 red pepper, deseeded, cut into julienne strips
1 bunch green onions, sliced, divided
2 tbsp. sesame seeds, divided
3 tbsp. fresh cilantro, chopped, divided
Salt and pepper to taste
4 large wonton wrappers
Aluminum foil
1 Roma tomato, diced (for garnish)
Step 1
Mix teriyaki sauce and soy sauce together and marinate chicken for at least 30 minutes. Discard any remaining marinade.
TIP
TIP: To prepare dressing mix and Asian slaw: Mix vinegar, chili sauce, sugar, 1 tablespoon sesame seeds and sesame oil together. To assemble Asian slaw mix cabbage, carrots, pepper, onions, 1 tablespoon sesame seeds, and cilantro. Add salt and pepper to taste.
Step 2
Preheat oven to 350°F. To cook wonton wrappers, toss with half dressing. Brush wonton wrappers with oil. Form wonton over inverted custard cup or apple size ball of foil. Place onto a sheet tray and bake for approximately 10 to 12 minutes until crispy. Remove from oven, let cool.
Step 3
Grill chicken breasts for 3 minutes on each side or until they reach an internal temperature of 170°F.
Step 4
Place a wonton shell in center of each of 4 plates. Divide Asian slaw equally and place inside wonton shells. Slice chicken breasts on the bias, and display on top of slaw. Brush with extra dressing. Garnish with green onions, tomatoes, and cilantro.
13 MIN
