Applebee’s Chicken Tacos (Print Version)
Juicy chicken, tangy slaw, and crunchy wonton shells come together for a bite you can’t stop eating.
# Ingredients:
→ Marinated Chicken
01 -
1.25 ml ground black pepper
02 -
5 ml ground ginger
03 -
5 ml garlic powder
04 -
15 ml honey
05 -
15 ml soy sauce
06 -
15 ml olive oil
07 -
450 g boneless, skinless chicken breasts, thin cut
→ Wonton Shells and Garnishes
08 -
Sweet chili sauce, for dipping
09 -
15 g fresh cilantro, chopped up
10 -
2 green onions, sliced up
11 -
100 g coleslaw mix
12 -
12 wonton wrappers
# Steps:
01 -
Pile your chicken wonton tacos onto a big plate and put sweet chili sauce on the table so folks can grab some.
02 -
Toss some coleslaw mix inside each shell, then spoon in that cooked chicken. Finish off with chopped cilantro and green onions over the top.
03 -
Warm a skillet over medium-high heat. Grab the chicken out of the marinade and toss the leftover juices. Cook the strips for 5–7 minutes, moving them around until you see some brown and everything’s cooked through.
04 -
Fire up your oven to 180°C. Push your wonton wrappers into the muffin tin, making shapes for the tacos. Bake 5–7 minutes or till they look crispy and golden. Wait a bit, then get them out onto a rack.
05 -
Slide the thin chicken pieces in with the sauce mix and stir so they’re all covered. Put plastic wrap on top and set the bowl in the fridge for at least a half hour.
06 -
Dump olive oil, soy sauce, honey, garlic powder, ginger, and pepper into a bowl, then whisk them until smooth and blended.
# Notes:
01 -
Letting chicken soak in the marinade all night really brings out extra tenderness and flavor.
02 -
Wonton shells crunch up more when cooling, so watch out for overbaking or they’ll turn too hard.