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Teriyaki Chicken Wonton Taco Bowls Recipe

Teriyaki Chicken Wonton Taco Bowls Recipe
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★★★★★

5 from 28 reviews

Teriyaki Chicken Wonton Taco Bowls are a vibrant and flavorful fusion dish combining tender teriyaki-glazed chicken, crunchy Asian slaw, and crispy air-fried wonton strips. This easy-to-make bowl delivers a perfect balance of sweet, savory, and tangy notes, topped with fresh herbs and a zesty lime finish, ideal for a quick weeknight dinner or casual entertaining.

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 minced garlic
  • 2 tsp minced ginger

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 minced ginger
  • ½ tsp minced garlic

Toppings

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

Instructions

  1. Prepare the Chicken: Add the bite-size chicken pieces to a pan with sesame oil, teriyaki sauce, soy sauce, minced garlic, minced ginger, and a pinch of salt. Cook over medium heat, stirring occasionally, until the chicken is fully cooked and nicely coated in the flavorful sauce.
  2. Make the Crispy Wonton Strips: Cut the wonton wrappers into strips and place them spread out in a single layer in your air fryer basket. Spray them generously with cooking spray to ensure crispiness.
  3. Air Fry Wonton Strips: Air fry the wonton strips at 350°F (190°C) for 4–5 minutes, watching carefully to prevent burning. Remove once crisp and golden brown.
  4. Prepare the Slaw: In a mixing bowl, combine the shredded purple cabbage, green cabbage, shredded carrots, sliced green onion, sesame oil, vinegar, soy sauce, honey, minced ginger, and minced garlic. Toss everything thoroughly to coat evenly.
  5. Assemble the Bowls: Divide the slaw evenly between your serving bowls. Spoon the cooked teriyaki chicken on top of the slaw, then scatter the crispy wonton strips over the chicken.
  6. Add Final Touches: Drizzle with sweet chili sauce if using, then finish with a sprinkle of sesame seeds, chopped cilantro, sliced green onions, and lime wedges on the side. Serve immediately while the wontons remain crispy and the bowl fresh.

Notes

  • You can substitute chicken breasts with thighs for juicier meat.
  • Use gluten-free soy sauce to make this dish gluten-free.
  • The slaw can be prepared a few hours ahead and refrigerated to save time.
  • Adjust sweetness and tanginess of slaw dressing to your preference by adding more honey or vinegar.
  • If you don’t have an air fryer, bake wonton strips on a baking sheet at 375°F (190°C) for 7-10 minutes until golden and crispy.

Nutrition

Keywords: teriyaki chicken, wonton taco bowls, Asian slaw, crispy wonton strips, sweet chili sauce, easy weeknight dinner, air fryer recipes

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