The pot lid rattles and you know dinner is almost ready. It’s that kinda sound that gets you excited, yep, that almost-done feel. You kinda catch yourself sniffin the air, noticing something sweet and smoky cooking away.
You spot the steam sneaking out as the pressure build inside the cooker works its thing. You hear that low hum, that soft buzz while everything softens up in there. You recall how easy it was to get the chicken going, marinating in those savory flavors that smell so dang good right now.
Once you quick release the steam, the anticipation hits. You open the lid, and the tender pull of the chicken mixed with crisp wonton wrappers just calls your name. It’s a bite that’s ready to satisfy your taste buds real good tonight.
Why This Recipe Works Every Single Time
- The pressure cooker makes the chicken super tender, locking in those flavors real good. Check out more pressure cooker pulled pork recipes to see this tender magic in action.
- Marinating the chicken first gives it that rich, deep taste that you can’t fake.
- Quick caramelization in the skillet adds a slight crisp on the edges for texture.
- Using wonton wrappers instead of taco shells keeps it light and crispy.
- The coleslaw mix with sesame oil and rice vinegar adds a fresh and tangy crunch.
- Simple sauce combo of hoisin, soy, and sesame oil keeps the flavors balanced.
- The whole meal comes together in 25 minutes, making it perfect for busy nights.
- Looking for other delicious recipes? Try our Healthy Taco Casserole for a twist on taco favorites cooked in pressure cooker bliss.
The Complete Shopping Rundown
- 2 chicken breasts, finely diced - you want these small so they cook up fast and soak all that marinade.
- 2 tablespoons hoisin sauce - brings that sweet and tangy depth.
- 1 tablespoon sesame oil - for nuttiness in the marinade and coleslaw.
- 1 tablespoon soy sauce - salty goodness to punch up flavor.
- 2 cloves garlic, minced - gotta have that aromatic base.
- 1 teaspoon fresh ginger, minced - gives just the right spicy zing.
- 1 (397g) bag of coleslaw mix - grab this pre-shredded to save time and add crunch.
- 4 green onions, thinly sliced - fresh topping with a mild bite.
- 1 tablespoon rice vinegar - adds that mild tang to the slaw.
- 16 wonton wrappers - these will hold your chicken and slaw perfectly crisp.
The Exact Process From Start to Finish
- Start by mixing the hoisin sauce, 1 tablespoon of sesame oil, soy sauce, garlic, and ginger in a bowl. This marinade is gonna coat your chicken in flavor.
- Toss the finely diced chicken into the marinade and mix well. Let it sit for at least 10 minutes so it soaks in all that goodness.
- Heat your skillet over medium-high heat and cook the marinated chicken until it’s fully cooked and slightly caramelized. This usually takes about 5 to 7 minutes.
- While the chicken is cooking, toss the coleslaw mix with the remaining tablespoon of sesame oil, rice vinegar, and sliced green onions. Give it a quick mix to blend flavors.
- Now you’re ready to assemble. Spoon some of the cooked chicken onto your wonton wrappers or small tortillas if that’s all you got.
- Top each with a nice handful of the coleslaw mixture. You want that fresh crunch with the tender chicken.
- Sprinkle chopped cilantro and sesame seeds if you’re feelin fancy and drizzle on some sweet chili sauce to finish.
- Serve immediately and enjoy that combo of crispy, sweet, and savory in every bite.
- For an easy side, check out our Deviled Eggs with Bacon—a smoky complement to these tacos.
- Try pairing with Bacon and Egg Empanadas for a flavorful breakfast or brunch option.
Time Savers That Actually Work
- Use pre-diced chicken from the store if you’re pressed for time, just rinse and pat dry before marinating.
- Grab a pre-washed bag of coleslaw mix so you can skip chopping and cleanup.
- Prep your sauce and marinade the chicken while the pressure cooker seals and builds pressure for something else like rice or veggies.
Your First Taste After the Wait
When you finally bite into these tacos, you notice the tender pull of chicken that’s packed full of savory hoisin and garlic flavor. The caramelized edges add a slight chew that keeps things exciting.
The crispness of the wonton wrapper adds a fun contrast against the juicy chicken and crunchy coleslaw. You catch that fresh zing from the rice vinegar and the mild heat from the fresh ginger comes through nicely.
The sesame seeds and cilantro sprinkle on top bring a fresh, nutty note that kinda elevates every bite. That sweet chili sauce splash finishes it off with a bit of heat and sweetness that’s dang satisfying.
How to Store This for Later
- Wrap leftover chicken in an airtight container and refrigerate. It should last about 3 days.
- Keep coleslaw separate from the chicken when you store so it stays crisp.
- For the wonton wrappers, keep them in an airtight bag at room temp but use within a couple days or they get chewy.
- If you wanna freeze, cook the chicken and keep frozen in meal-sized portions. Thaw overnight in the fridge before reheating gently in a skillet to keep tender pull.
- For more meal prep ideas, check out our Apple Cider Vinegar Pulled Pork.
What People Always Ask Me
- Can I use thighs instead of breasts? Totally! Thighs work real good too and can be even juicier with the pressure cooker.
- The wonton wrappers got soggy, what do I do? Try to assemble tacos just before you eat. If you gotta prep early, keep everything separate until last minute.
- Can I make this vegan? Sure, just swap chicken with diced tofu or tempeh and use a plant-based hoisin sauce.
- Do I really need to marinate the chicken? Nah, but it really helps flavor soak in deep and makes a big difference you’ll notice.
- What if I dont have sesame oil? You can try regular vegetable oil but sesame oil adds that nutty punch you kinda wanna keep.
- Can I slow release the pressure? You can, but quick release keeps the chicken tender and juicy better for this recipe.
Applebee’s Chicken Wonton TacosTaylor Stinson
This quick and flavorful chicken wonton tacos recipe combines tender marinated chicken with crisp wonton wrappers and a tangy coleslaw for a delicious meal ready in just 25 minutes.
Ingredients
Main ingredients
- 2 chicken breasts finely diced
- 2 tablespoons hoisin sauce brings that sweet and tangy depth
- 1 tablespoon sesame oil for nuttiness in the marinade and coleslaw
- 1 tablespoon soy sauce salty goodness to punch up flavor
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 bag coleslaw mix 397g, pre-shredded
- 4 green onions thinly sliced
- 1 tablespoon rice vinegar adds mild tang to the slaw
- 16 wonton wrappers hold chicken and slaw perfectly crisp
- to taste chopped cilantro optional topping
- to taste sesame seeds optional topping
- to taste sweet chili sauce for drizzling
Instructions
Instructions
- Start by mixing the hoisin sauce, 1 tablespoon of sesame oil, soy sauce, garlic, and ginger in a bowl. This marinade is gonna coat your chicken in flavor.
- Toss the finely diced chicken into the marinade and mix well. Let it sit for at least 10 minutes so it soaks in all that goodness.
- Heat your skillet over medium-high heat and cook the marinated chicken until it’s fully cooked and slightly caramelized. This usually takes about 5 to 7 minutes.
- While the chicken is cooking, toss the coleslaw mix with the remaining tablespoon of sesame oil, rice vinegar, and sliced green onions. Give it a quick mix to blend flavors.
- Now you’re ready to assemble. Spoon some of the cooked chicken onto your wonton wrappers or small tortillas if that’s all you got.
- Top each with a nice handful of the coleslaw mixture. You want that fresh crunch with the tender chicken.
- Sprinkle chopped cilantro and sesame seeds if you’re feelin fancy and drizzle on some sweet chili sauce to finish.
Notes
Serve immediately and enjoy the combination of crispy, sweet, and savory flavors in every bite. For easy side dishes, try Deviled Eggs with Bacon or pair with Bacon and Egg Empanadas for a tasty meal.
