Poaching in this dish helps to keep the chicken moist while infusing it with Chinese five spice. Topping it off with a tangy and sweet peanut butter chili sauce. And forget the crustons because we've got crispy fried wontons!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Wonton Wrappers(ContainsEgg/Oeuf, Wheat/Blé)
Chinese Five Spice
Sweet Chili Sauce
Carrot-Purple Cabbage Slaw
Black Sesame Seeds(ContainsSesame/Sésame)
Salt and Pepper*
Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.
Wash and dry all produce.* Thinly slice only the green onion greens. Keep the white parts whole. Pick the cilantro leaves from the stems. (Reserve the cilantro stems — we'll use them in Step 2.) Mince or grate the garlic. Cut the wonton wrappers into 1/4-inch strips. Pat the chicken dry with paper towels. Season with salt and pepper.
In a medium pot, combine cilantro stems, onion whites, half the onion greens, half the garlic, 1/2 tsp five spice (dbl for 4 ppl) and 3 cups water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high heat. Once boiling, add chicken to pot and reduce heat to low. Cover and poach chicken until cooked through, 12-15 min. (TIP: Cook to a min internal temp of 74°C/165°F, as size may vary.**)
In a large bowl, whisk together the rice vinegar, sesame oil, sweet chili sauce, 1 tbsp peanut butter (dbl for 4 ppl), remaining garlic and remaining five spice. Add the slaw mix and remaining green onion greens. Toss to combine.
Heat a large non-stick pan over medium heat. Add 1/2 tbsp sesame seeds (dbl for 4 ppl) to the dry pan. Toast, stirring often, until fragrant and warm, 5-6 min. (TIP: Keep your eye on them so they don't burn!) Transfer the sesame seeds to the large bowl with the slaw and toss together.
In the same pan, add 2 tbsp oil (dbl for 4 ppl), then the wonton slices. Cook, stirring often, until golden-brown and crispy, 5-6 min. Transfer to a paper towel-lined plate and season with salt and pepper. When chicken is cooked through, use tongs to remove it from the liquid to a large plate. Using two forks, shred the chicken into bite-sized pieces.
Add the chicken to the slaw and toss together. Divide the slaw between plates. Sprinkle over the cilantro leaves and top with the crispy wontons.