Applebee's Wonton Tacos

Make the stir fry sauce: combine the stir fry sauce ingredients until smooth.

Marinate the chicken: Combine the chicken and stir fry sauce and marinate in the refrigerator for 1-2 hours.

Make the wonton taco shells: Heat oil in a deep skillet, about 1-inch deep. Using tongs, carefully place one one wonton wrapper in the oil. Immediately, using the tongs, pick up one corner and fold it so the wonton wrapper is folded at a 45 degree angle. Let cook (while holding the tongs) for one minute. Flip the shell over and hold the other side up to fry the bottom side. When golden and crisp, carefully remove the wonton shell from the oil and place on a paper towel to drain and cool. Repeat with remaining wonton wrappers.

Make the slaw: Combine the rice vinegar, salt, canola oil, sesame oil, and ginger in a bowl with a whisk. Combine with the shredded cabbage and green onion tops. Set aside.

In a wok or large skillet, heat 1 tbsp oil. Add the chicken and marinade and stir fry until the chicken is cooked. Remove cooked chicken with a slotted spoon to a bowl and set aside.

To assemble: Fill the wonton shells with some of the chicken mixture. Top with some of the cabbage. Garnish with chopped cilantro, green onion, and red onion as desired.

Cook\'s Notes: use wonton wrappers for appetizer-sized tacos or use eggroll wrappers for dinner sized.