Baked Wonton’s in a bowl shape stuffed with stir fried chicken in a sesame ginger teriyaki marinade and ginger vinaigrette coleslaw, topped with fresh cilantro, baked noodle, chives and crushed almonds. This is one bite you will not forget for at least a few hours if not days.
Stack 12 Wonton Wrappers on top of each other (saves time cutting)
Cut slits into them as shown in the picture
This allows them to sit into the 1.5 oz mini muffin pan
Spray the wonton's down with extra virgin olive oil
Place into the pan and pinch them together as shown
Bake on 375°F for 8-9 minutes or until crispy
In a medium bowl combine:
Cups of coleslaw salad mix
Tbsp of coleslaw dressing (less if you want it leaner)
Tbsp of sesame ginger dressing
Mix thoroughly
Refrigerate until use
Stir Fry The Chicken
Dice chicken into small cubes
Tbsp sesame ginger dressing
Tbsp stir fry sauce
Tbsp low sodium soy sauce
Tbsp teriyaki marinade sauce
Turn on to medium heat
Toss in chicken and fry until fully cooked
Fill The Cups Each With
Tbsp of marinaded chicken cubes
1/2 Tsp of stir fry sauce
1 Tbsp of ginger coleslaw
Top with a dash of fresh cilantro, crushed almonds, crunchy noodles and chives
I always say a video says everything. If you have trouble following this recipe, please watch the link below for a very detailed description! Enjoy 🙂
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