 Summary
Terry Cornio received Honorable Mention for this yummy recipe at the Ozark County Fair in Springfield, MO.
Cookware used in Recipe
 Wok w/Cover View
 9X13 Bake and Roast Pan View
 10 inch Liquid Core Electric Skillet View
 12 inch Saute Skillet View
Prep Time
30 Minutes
Servings
4 - 6
Ingredients:1 Tbl. olive oil 4 Tbls. stir fry sauce 8 Tbls. Asian toasted sesame dressing 2 Tbls. soy sauce 2 Tbls. Teriyaki sauce 1 Lb. skinless, boneless chicken breasts, cut into small chunks 1 cup Asian coleslaw 10 Wonton wrappers oil for frying 4 Tbls. scallions, sliced ⅛'' to ¼'' thick 4 Tbls. cilantro 4 Tbls. onion, red or white, chopped 4 limes cut into wedges
Directions: In a bowl or seal able plastic bag, combine first five ingredients. Add chicken and mix well. Cover and refrigerate for one hour. In a medium bowl toss slaw, mix with 2 Tbls. Asian sesame dressing. Set aside. Heat olive oil in a wok over medium to high heat. Add chicken with the marinade and stir fry until chicken is cooked through. Remove from wok and transfer to a bowl. Add about ½'' of oil to the wok over medium high heat. Fold the Wonton wrappers into a triangle formation, but do not seal. Place into hot oil and fry until golden brown on one side. Turn once and fry the other side until golden brown. Drain on paper towels.
To make tacos, place a small amount of the chicken into the bottom of the fried Wonton. Top with slaw mixture, scallions, cilantro and red onion. Squeeze lime over tacos and enjoy.
Note* Tacos can also be filled with leftover barbecued pulled pork. Also, you can kick it up with red pepper flakes. |
