Perdue
Teriyaki Chicken with Asian Slaw and Wonton Crisp
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Teriyaki Chicken with Asian Slaw and Wonton Crisp

Teriyaki Chicken with Asian Slaw and Wonton Crisp

Serves 4 | Prep/Cook Time:
  • Calories 280
  • Protein 33g
  • Sodium 1070mg
  • Sat.Fat 1g
  • Sugar 5g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 280
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 80mg 27%
Sodium 1070mg 45%
Total Carbs 13g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 33g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
4 PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1/8 cup red chili sauce
1 teaspoon sugar
1/8 cup sesame oil
1 1/2 cup Napa cabbage, shredded
1/2 cup carrots, grated
1 red pepper, deseeded, cut into julienne strips
1 bunch green onions, sliced, divided
2 tablespoons sesame seeds, divided
3 tablespoons fresh cilantro, chopped, divided
Salt and pepper to taste
4 large wonton wrappers
Aluminum foil
1 Roma tomato, diced (for garnish)
Instructions
1 Mix teriyaki sauce and soy sauce together and marinate chicken for at least 30 minutes. Discard any remaining marinade.

TIP: 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.
2 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.
3 Grill chicken breasts for 3 minutes on each side or until they reach an internal temperature of 170° F.
4 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.