Home Cooks > Recipes > Teriyaki Chicken Salad Cups
Yield: Makes 6 Servings
Prep Time: 20 minutes
Cook Time: about 15 minutes
12 square wonton wrappers
1 cup sliced and coarsely chopped red cabbage
1 cup chopped lettuce
1/2 small carrot, peeled and coarsely shredded
2 tablespoons olive oil, divided
1/2 tablespoon balsamic vinegar
1 teaspoon Kikkoman® Sesame Oil
1/4 cup + 1/2 tablespoon Kikkoman® Soy Sauce, divided
2 cloves garlic, minced
2 chicken breasts (about 12 oz.), cut into 1/4-inch cubes
1 tablespoon sesame seeds
1 tablespoon sugar
2 teaspoons cornstarch
Diced red onion (optional)
- Preheat oven to 350°F and spray 6 muffin cups with cooking spray. Place two wonton wrappers in each muffin cup and press well into the bottom. Coat with cooking spray and bake for 8 minutes or until wrappers are golden.
- To prepare salad, toss together cabbage, lettuce, carrot, 1 tablespoon olive oil, balsamic vinegar, sesame oil and 1/2 tablespoon soy sauce. Set aside
- To prepare chicken, heat remaining olive oil in a medium skillet. Add garlic, chicken, remaining soy sauce, sesame seeds, sugar and cornstarch. Stir-fry until chicken is fully cooked and the sauce has thickened.
- Place a scoop of salad and a scoop of chicken into each salad cup. Top with diced red onion, if desired.
Note: Salad ingredient quantities were reduced, original amounts produced far too much salad