In a bowl, marinate the chicken with low-sodium soy sauce, Shaoxing wine, grated ginger, minced garlic, and five-spice powder. Let it sit for 30 minutes.
Prepare the Mango Salsa by combining diced mango, diced red onion, chopped cilantro, lime juice, and minced jalapeño in a bowl. Set aside.
Prepare the Sauce by combining black bean sauce, low-sodium soy sauce, rice wine vinegar, toasted sesame oil, and sriracha in a small bowl. Set aside.
Heat avocado oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until fully cooked, about 5-7 minutes.
Pour the Sauce over the cooked chicken and stir-fry for another 2-3 minutes until the sauce thickens and coats the chicken.
Fry wonton wrappers in avocado oil until golden brown and crispy. Drain on paper towels.
Fill each fried wonton wrapper with the chicken mixture, julienned carrots, shredded Napa cabbage, green onions, and top with a spoonful of Mango Salsa.
Serve immediately.
Ingredients
4
1 pound450 gOrganic free-range chicken breast
1 tbsp15 mLLow-sodium soy sauce
1 tbsp15 mLShaoxing wine
1 tsp5 mLFresh ginger-finely grated
1 clove1Garlic-minced
1/2 tsp2.5 mLFive-spice powder
1/4 cup60 mLBlack bean sauce
2 tbsp30 mLLow-sodium soy sauce
1 tbsp15 mLRice wine vinegar
1 tsp5 mLToasted sesame oil
1/2 tsp2.5 mLSriracha
11Ripe mango-diced
1/4 cup30 gRed onion-finely diced
1/4 cup30 gCilantro-chopped
1 tbsp15 mLLime juice
1/21Jalapeño-seeded and minced
1/4 cup30 gJulienned carrots
1/4 cup30 gShredded Napa cabbage
22Green onions-thinly sliced
2424Wonton wrappers
4 tbsp60 mLAvocado oil
Equipment
Wok or large skillet
Small bowl
Tongs
Paper towels
Instructions
Cut chicken breast into small, bite-sized pieces.
In a bowl, marinate the chicken with low-sodium soy sauce, Shaoxing wine, grated ginger, minced garlic, and five-spice powder. Let it sit for 30 minutes.
Prepare the Mango Salsa by combining diced mango, diced red onion, chopped cilantro, lime juice, and minced jalapeño in a bowl. Set aside.
Prepare the Sauce by combining black bean sauce, low-sodium soy sauce, rice wine vinegar, toasted sesame oil, and sriracha in a small bowl. Set aside.
Heat avocado oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until fully cooked, about 5-7 minutes.
Pour the Sauce over the cooked chicken and stir-fry for another 2-3 minutes until the sauce thickens and coats the chicken.
Fry wonton wrappers in avocado oil until golden brown and crispy. Drain on paper towels.
Fill each fried wonton wrapper with the chicken mixture, julienned carrots, shredded Napa cabbage, green onions, and top with a spoonful of Mango Salsa.
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