Cut chicken thighs into small, bite-sized pieces. Marinate chicken in Soy sauce, Ginger, and Garlic for 20 minutes.
Combine all Sauce ingredients in a small bowl and set aside.
Heat Vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 7-9 minutes.
Pour Sauce over the cooked chicken and stir to coat. Cook for another 3-4 minutes until sauce thickens slightly.
Fill each Won-ton wrapper with a spoonful of the chicken mixture, then top with Shredded carrots, Shredded purple cabbage, Green onions, and Toasted sesame seeds.
Fold Won-ton wrappers in half to form a taco shape. You can lightly wet the edges to help them seal.
Serve immediately.
Ingredients
4
1 pound450 gBoneless skinless chicken thighs
1 tbsp15 mLSoy sauce
1 tsp5 mLGinger-grated
1/2 tsp2.5 mLGarlic-minced
1/2 cup120 mLSweet chili sauce
2 tbsp30 mLRice vinegar
1 tbsp15 mLSoy sauce
1 tsp5 mLSesame oil
1/2 tsp2.5 mLSriracha
1/2 cup60 gShredded carrots
1/4 cup30 gShredded purple cabbage
22Green onions-thinly sliced
1 tbsp15 mLToasted sesame seeds
2424Won-ton wrappers
2 tbsp30 mLVegetable oil
Equipment
Large skillet
Small bowl
Cutting board
Knife
Instructions
Cut chicken thighs into small, bite-sized pieces. Marinate chicken in Soy sauce, Ginger, and Garlic for 20 minutes.
Combine all Sauce ingredients in a small bowl and set aside.
Heat Vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 7-9 minutes.
Pour Sauce over the cooked chicken and stir to coat. Cook for another 3-4 minutes until sauce thickens slightly.
Fill each Won-ton wrapper with a spoonful of the chicken mixture, then top with Shredded carrots, Shredded purple cabbage, Green onions, and Toasted sesame seeds.
Fold Won-ton wrappers in half to form a taco shape. You can lightly wet the edges to help them seal.
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