Mix teriyaki sauce and soy sauce together and marinate chicken for at least 30 minutes. Discard any remaining marinade.
Preheat oven to 350° F. To cook wonton wrappers, toss with half dressing. Brush wonton wrappers with oil. Form wonton over inverted custard cup or apple size ball of foil. Place onto a sheet tray and bake for approximately 10-12 minutes until crispy. Remove from oven, let cool.
Grill chicken breasts for 3 minutes on each side or until they reach an internal temperature of 170° F.
Place a wonton shell in center of each of 4 plates. Divide Asian slaw equally and place inside Wonton shells. Slice chicken breasts on the bias, and display on top of slaw. Brush with extra dressing. Garnish with green onions, tomatoes, and cilantro.
To prepare dressing mix and Asian slaw:
Mix vinegar, chili sauce, sugar, 1 tablespoon sesame seeds and sesame oil together. To assemble Asian slaw mix cabbage, carrots, pepper, onions, 1 tablespoon sesame seeds, and cilantro. Add salt and pepper to taste.
Serving Size 4
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat11g (17%)
Saturated Fat 1g (5%)
Trans Fat 0g
Total Carbohydrate13g (4%)
Dietary Fiber 3g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.