2boneless skinless chicken breastsdiced into 1/2-inch cubes
1/4cuphoisin sauce
1tablespoonsesame oil
1tablespoonsoy sauce
2clovesgarlicminced
1teaspoonfresh grated ginger
Asian Slaw
1/2bagcoleslaw mix
1cupdry crumbled ramen noodles
3green onionschopped
1tablespoonsesame oil
1tablespoonapple cider vinegar
1tablespoonsoy sauce
1tablespoonhoney
Toppings
1cupsweet chili sauce
2tablespoonssesame seeds
1/2cupchopped cilantro
Instructions
Preheat the oven to 375°F and place 4 metal taco stands on a large baking sheet, with 3 corners of each stand pointing upright.
Drape the wonton wrappers over the taco stands so that each wonton forms a taco shape. Gently spray each wonton wrapper with nonstick cooking spray and place the baking sheet in the oven for 6 to 8 minutes, until the wonton wrappers are golden brown and have a bubbled crust.
In a medium skillet over medium heat, combine all the ingredients for the chicken. Toss well and cook for 5 to 7 minutes, until the chicken reaches an internal temperature of 165°F. Remove the chicken from the pan and discard any excess sauce.
Place all the ingredients for the Asian slaw into a large mixing bowl and toss to combine.
To assemble the tacos, place 1 or 2 spoonfuls of chicken into the bottom of each wonton shell. Top with the slaw mix. Add the sweet chili sauce, sesame seeds, chopped cilantro, and any other desired toppings before serving.