Hoisin Chicken Tostadas


For Tostadas:
8 wonton wrappers
1 teaspoon + 2 tablespoons Ty Ling Sesame Oil, divided
6 ounces boneless skinless chicken breast
1 cup Napa cabbage, shredded
⅓ cup cilantro, chopped
2 tablespoons green onion, chopped

For Sauce:
½ cup Ty Ling Hoisin Sauce
1 tablespoon Ty Ling Sesame Oil
2 tablespoons Rice Vinegar
¼ teaspoon toasted sesame seeds


– Heat oven to 350ºF and line a medium baking sheet with parchment paper.
– Place 8 wonton wrappers on baking sheet and lightly brush with 1 teaspoon of sesame oil. Bake for 7-8 minutes or until golden brown.
– In the meantime, stir together ingredients for sauce and divide into 2 bowls. Set one bowl onto a serving plate.
– Finely chop chicken into ½ inch cubes. Heat 2 tablespoons of sesame oil over medium heat in a medium skillet. Cook chicken in skillet for 10 minutes or until golden brown. Pour reserved sauce over chicken and stir to coat. Cook 2 minutes longer.
– Stir Napa cabbage and cilantro together in a medium mixing bowl. Top each wonton with Napa cabbage mixture, chicken and green onion. Serve with reserved sauce for dipping/drizzling.