# Components:
→ Chicken & Vegetable Mixture
01 - 1 lb ground chicken
02 - 2 tbsp vegetable oil
03 - 3 cloves garlic, minced
04 - 1 tbsp fresh ginger, grated
05 - 1 small onion, finely chopped
06 - 1 medium carrot, julienned
07 - 3 cups green cabbage, thinly sliced
08 - 1/2 red bell pepper, thinly sliced
09 - 3 green onions, sliced
10 - 2 tbsp soy sauce
11 - 1 tbsp hoisin sauce
12 - 1 tbsp rice vinegar
13 - 1 tsp toasted sesame oil
14 - 1/2 tsp black pepper
→ Crispy Wonton Strips
15 - 8 square wonton wrappers
16 - 1 tbsp vegetable oil
17 - Pinch of salt
→ For Serving
18 - 2 cups cooked white or brown rice
19 - 1 tbsp sesame seeds
20 - Sliced green onions for garnish
# Method:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Cut wonton wrappers into thin strips. Toss with 1 tbsp oil and a pinch of salt. Spread in a single layer on the baking sheet. Bake for 7-9 minutes, tossing halfway through, until golden and crisp. Set aside.
02 - Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add ground chicken, breaking it up with a spoon, and cook until browned and cooked through, about 5-6 minutes.
03 - Add minced garlic, grated ginger, and chopped onion to the skillet. Sauté for 2 minutes until fragrant.
04 - Stir in carrot, cabbage, and red bell pepper. Sauté for 4-5 minutes until vegetables are tender but still crisp.
05 - Add soy sauce, hoisin sauce, rice vinegar, sesame oil, and black pepper to the skillet. Stir well and cook for 1-2 minutes more. Remove from heat.
06 - Divide cooked rice among 4 serving bowls. Top each bowl with the chicken and vegetable mixture. Sprinkle with sesame seeds and sliced green onions.
07 - Top each bowl with a generous handful of crispy wonton strips. Serve immediately.
