Step 1

In a bowl, combine the chicken pieces with the stir fry sauce, sesame ginger dressing, soy sauce, and brown sugar. Let the chicken marinate for at least 30 minutes to absorb the flavors.

Step 2

Prepare the wonton taco shells:

Step 3

In a deep frying pan, heat enough vegetable oil so that it is at least 2 inches deep over medium high heat until it reaches 350°F (175°C). Gently fold each wonton wrapper into a triangle shape without sealing the edges. Fry the wontons until they are crispy and golden brown, flipping them halfway through cooking. Transfer to a paper towel lined plate to absorb excess grease. Repeat this process with all the wontons.

Step 4

In a bowl, combine the thinly sliced cabbage, shredded carrot, and sesame ginger dressing until thoroughly mixed. Cover and place in the refrigerator until ready to use.

Step 5

Heat 2 tablespoons of vegetable oil in a non-stick pan over medium-high heat. Add the marinated chicken and cook until it's fully cooked through and caramelized with the marinade, creating a savory glaze.

Step 6

Place approximately 1- 1 ½ tablespoons of the cooked chicken mixture into each wonton shell.

Step 7

Top the chicken with the coleslaw mixture.

Step 8

Garnish the tacos with fresh cilantro leaves and serve with lime wedges. Enjoy!