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Teriyaki Chicken Wonton Taco Bowls Recipe

Teriyaki Chicken Wonton Taco Bowls Recipe
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★★★★★

4.8 from 6 reviews

These Teriyaki Chicken Wonton Taco Bowls combine tender chicken pieces stir-fried in a flavorful teriyaki sauce with a crunchy homemade slaw and crispy air-fried wonton strips. Finished with sweet chili sauce, fresh cilantro, lime wedges, and sesame seeds, this protein-packed bowl offers a delicious balance of savory, sweet, and tangy flavors, all ready in under 20 minutes for a quick and satisfying meal.

Ingredients

Scale

For the Chicken:

  • 2 chicken breasts, cut into bite-size pieces
  • 2–3 tbsp teriyaki sauce
  • 2 tsp sesame oil
  • 1 tbsp soy sauce
  • 2 tsp garlic, minced
  • 2 tsp ginger, minced
  • Pinch of salt

For the Slaw:

  • ¼ cup shredded purple cabbage
  • ¼ cup shredded green cabbage
  • ¼ cup shredded carrots
  • 1 green onion, sliced into thin rounds
  • 1 tbsp sesame oil
  • 1 tbsp vinegar
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • ½ tsp ginger, minced
  • ½ tsp garlic, minced

For the Wonton Strips and Garnish:

  • 8–10 wonton wrappers
  • Cooking spray
  • Sweet chili sauce (optional)
  • Sesame seeds
  • Chopped cilantro
  • Lime wedges

Instructions

  1. Cook the Chicken: Add the bite-sized chicken pieces to a pan along with the 2 tsp sesame oil, 2-3 tbsp teriyaki sauce, 1 tbsp soy sauce, 2 tsp minced garlic, 2 tsp minced ginger, and a pinch of salt. Cook over medium heat, stirring occasionally, until the chicken is fully cooked and coated in the flavorful sauce, about 7-8 minutes.
  2. Prepare Wonton Strips: Cut the wonton wrappers into strips and lay them out in a single layer in your air fryer basket. Spray them generously with cooking spray to ensure crispiness.
  3. Air Fry Wontons: Air fry the wonton strips at 350°F (190°C) for 4–5 minutes, watching carefully so they become crisp and golden without burning.
  4. Make the Slaw: In a mixing bowl, combine the shredded purple cabbage, green cabbage, shredded carrots, and sliced green onion. Add 1 tbsp sesame oil, 1 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp honey, ½ tsp minced ginger, and ½ tsp minced garlic. Toss everything well to coat.
  5. Assemble the Bowls: Divide the slaw evenly among serving bowls. Spoon the warm teriyaki chicken over the slaw, then scatter the crispy wonton strips on top. Drizzle with sweet chili sauce if desired.
  6. Garnish and Serve: Finish each bowl with a sprinkle of sesame seeds, extra sliced green onions, chopped cilantro, and a few lime wedges on the side. Serve immediately while the wontons remain crisp and fresh.

Notes

  • If you don’t have an air fryer, you can bake the wonton strips on a baking sheet at 375°F (190°C) for 8-10 minutes until crisp, flipping halfway through.
  • Adjust the amount of teriyaki and soy sauce to taste depending on your preferred saltiness.
  • Feel free to add other veggies to the slaw like bell peppers or radishes for extra crunch and color.
  • Use chicken thighs instead of breasts for a juicier, richer flavor.
  • This recipe is best served fresh as the wonton strips will lose their crispness over time.

Nutrition

Keywords: teriyaki chicken, wonton strips, taco bowls, air fryer recipe, Asian fusion bowl, easy dinner, chicken bowl, healthy meal

Find it online: https://cheflenacooks.com/teriyaki-chicken-wonton-taco-bowls-recipe/