If you’re on the hunt for a vibrant, flavor-packed meal that brings together the fun crunch of wontons with the savory sweetness of teriyaki chicken, you’ve landed in the right place. This Teriyaki Chicken Wonton Taco Bowls Recipe is an absolute crowd-pleaser, blending tender, saucy chicken, crisp homemade wonton strips, and a fresh, colorful slaw for a bowl that feels fresh, exciting, and totally satisfying. Every bite bursts with layers of texture and flavor that feel both indulgent and wholesome — trust me, once you try it, it’ll quickly become a go-to in your recipe rotation.
Ingredients You’ll Need
These ingredients may be simple, but each one plays an essential role in creating the perfect balance of savory, sweet, and crunchy textures that make this dish so addictive. From the tender chicken bathed in teriyaki goodness to the bright, crisp cabbage slaw and crispy wonton strips, every element elevates the others.
- Chicken breasts (2, cut into bite-size pieces): The star protein that soaks up all the delicious sauces and spices perfectly.
- Teriyaki sauce (2-3 tbsp): Adds that signature sweet and salty glaze that makes the chicken irresistible.
- Sesame oil (2 tsp + 1 tbsp): Two uses: one to cook the chicken with a nutty aroma, and one for the fresh slaw dressing.
- Soy sauce (1 tbsp + 1 tbsp): Brings depth and saltiness to both the chicken and slaw for a balanced bite.
- Garlic (2 tsp minced + ½ tsp minced): Offers aromatic warmth that infuses both the chicken and slaw.
- Ginger (2 tsp minced + ½ tsp minced): Lifts the flavors with its fresh, slightly spicy zing.
- Shredded purple cabbage (¼ cup): Provides crunch and vibrant color to brighten the bowl.
- Shredded green cabbage (¼ cup): Adds crispness and a mild, fresh taste supporting the slaw base.
- Shredded carrots (¼ cup): Brings sweetness and an appealing orange hue to the mix.
- Green onion (1, sliced thinly): Garnishes the final dish, adding a subtle bite and freshness.
- Vinegar (1 tbsp): Gives the slaw a tangy kick to complement the rich chicken.
- Honey (1 tbsp): Sweetens the slaw dressing naturally, balancing the acidity.
- Wonton wrappers (8-10): Crisply fried to create irresistible taco bowl shells that add crunch.
- Cooking spray: Ensures wonton strips crisp up nicely without excess oil.
- Sweet chili sauce (optional): Drizzled on top for an extra pop of sweet heat.
- Sesame seeds: Sprinkle on top to amp up texture and a subtle nutty flavor.
- Chopped cilantro: Adds a fresh herbal brightness that wakes up the palate.
- Lime wedges: Squeezed over before eating for a delightful citrus lift.
How to Make Teriyaki Chicken Wonton Taco Bowls Recipe
Step 1: Cook the Teriyaki Chicken
Start by heating your sesame oil in a pan over medium heat, then add the bite-sized chicken pieces. Pour in the teriyaki sauce, soy sauce, minced garlic, minced ginger, and a pinch of salt. Let the chicken cook while soaking up all those luscious flavors until it’s cooked through and beautifully coated. The aroma alone will have your mouth watering.
Step 2: Prepare the Wonton Strips
Cut your wonton wrappers into thin strips and carefully lay them out in a single layer inside your air fryer basket. Spray them generously with cooking spray to ensure crispiness. These little strips will become the taco bowl’s crunch factor and are key for texture contrast.
Step 3: Air Fry the Wonton Strips
Air fry the wonton strips at 350°F (190°C) for about 4 to 5 minutes, keeping a close eye so they turn perfectly golden without burning. These crispy bites will add that delightful crunch everyone loves in taco bowls.
Step 4: Toss the Slaw
In a mixing bowl, combine your shredded purple and green cabbage, carrots, and sliced green onions. Whisk together the vinegar, soy sauce, honey, minced garlic, minced ginger, and sesame oil for the dressing. Toss the slaw ingredients in this dressing until evenly coated. This fresh crunch plays a vital role in balancing the warm, saucy chicken and crispy wontons.
Step 5: Assemble the Bowls
Divide the slaw evenly between your serving bowls. Spoon the tender, savory teriyaki chicken on top of the slaw layer, letting the juices mingle with the crisp veggies below. Scatter the freshly air-fried wonton strips on top for that irresistible crunch and texture contrast.
Step 6: Final Touches
Drizzle a little sweet chili sauce over the assembled bowls if you love a hint of heat and sweet tang. Sprinkle with sesame seeds, chopped cilantro, and add lime wedges on the side for squeezing. These finishing touches transform your bowl into a restaurant-worthy meal bursting with flavor and visual appeal. Serve immediately to enjoy all the textures at their best.
How to Serve Teriyaki Chicken Wonton Taco Bowls Recipe
Garnishes
Garnishing is where you can amp up flavor and make each bowl feel special. The combination of sesame seeds and fresh cilantro lends an earthy, nutty, and bright pop that complements the saucy chicken perfectly. Lime wedges bring a fresh citrus zing that cuts through the richness and wakes up each bite — never skip those! And the sweet chili drizzle offers a playful sweet heat that’s totally optional but highly recommended for adventurous taste buds.
Side Dishes
While this Teriyaki Chicken Wonton Taco Bowls Recipe packs a meal all on its own, it pairs beautifully with simple sides like steamed jasmine rice or a light cucumber salad to keep things fresh and cool. If you want to go all out, some miso soup or edamame beans would round out the meal with a gentle Japanese flair.
Creative Ways to Present
Take your presentation up a notch by serving the bowls with colorful small bowls of different dipping sauces — such as additional teriyaki sauce, spicy mayo, or even wasabi aioli. You can also offer extra crispy wonton strips on the side so guests can pile on as much crunch as they like. Using a bright serving bowl or a bamboo platter can add an extra inviting vibe that makes every bite feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Teriyaki Chicken Wonton Taco Bowls Recipe are best stored in an airtight container in the fridge for up to 2-3 days. Keep the slaw separate from the chicken and wonton strips if possible to maintain the freshest textures. Wonton strips are best kept outside airtight containers to avoid sogginess, or stored separately if you can.
Freezing
If you want to freeze leftovers, focus on freezing just the cooked chicken portion. Transfer the chicken to a freezer-safe container or zip-lock bag for up to 1 month. Avoid freezing the slaw or wonton strips as these lose their crispness and texture when thawed.
Reheating
Reheat the chicken gently in a microwave or on the stovetop to keep it tender and moist. You can crisp up the wonton strips again quickly in a toaster oven or air fryer for a minute or two before serving. Add fresh slaw and garnishes afterward for that perfect fresh crunch.
FAQs
Can I make this Teriyaki Chicken Wonton Taco Bowls Recipe vegetarian?
Absolutely! Swap the chicken for firm tofu or tempeh, marinate it in the same teriyaki sauce, and cook as you would the chicken. The crispy wonton strips and fresh slaw will still steal the show.
Can I bake the wonton strips instead of air frying?
Yes! You can bake wonton strips on a parchment-lined baking sheet at 375°F for about 7-9 minutes, flipping halfway through until golden and crisp. Keep an eye on them to prevent burning.
Is there a gluten-free alternative for the wonton wrappers?
Since traditional wonton wrappers contain gluten, look for gluten-free wrappers at specialty stores or substitute with baked corn tortilla strips for that crunch if needed.
How spicy is this recipe?
This Teriyaki Chicken Wonton Taco Bowls Recipe is mild by default but the optional sweet chili sauce adds a touch of gentle heat. You can adjust spice levels easily by adding sriracha or chili flakes to suit your taste.
Can I prepare the slaw dressing in advance?
Definitely! The slaw dressing can be whipped up a day ahead and stored in the fridge. Toss the fresh vegetables right before serving to keep the crunch crisp and refreshing.
Final Thoughts
There’s something truly magical about combining sweet and savory teriyaki chicken with crisp wonton strips and fresh, vibrant slaw to make a meal that feels both indulgent and light. This Teriyaki Chicken Wonton Taco Bowls Recipe comes together quickly, looks gorgeous, and pleases every craving for texture and flavor. Trust me, once you make this, you’ll be reaching for it again and again, whether for a quick weeknight dinner or a relaxed weekend treat. Give it a whirl and enjoy every delicious bite!
Print
Teriyaki Chicken Wonton Taco Bowls Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian Fusion
- Diet: Halal
Description
Delicious Teriyaki Chicken Wonton Taco Bowls featuring tender chicken breasts cooked in a savory teriyaki sauce and served over a colorful cabbage and carrot slaw. Crispy air-fried wonton strips add a delightful crunch, finished with a drizzle of sweet chili sauce, sesame seeds, cilantro, and lime wedges for a fresh, flavorful meal.
Ingredients
Chicken and Sauce
- 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)
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)
Wonton Strips and Garnishes
- 8–10 wonton wrappers
- Cooking spray
- Sweet chili sauce (optional)
- Sesame seeds
- Chopped cilantro
- Lime wedges
Instructions
- Cook the Chicken: Add the chicken pieces to a pan along with 2 tsp 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 well coated in the sauce, about 10-12 minutes.
- Prepare Wonton Strips: Cut the wonton wrappers into strips and spread them in a single layer inside your air fryer basket. Spray generously with cooking spray to help them crisp up.
- Air Fry Wonton Strips: Air fry the wonton strips at 350°F (190°C) for 4-5 minutes until they turn crisp and golden. Watch them closely to avoid burning.
- Make the Slaw: In a mixing bowl, combine the shredded purple cabbage, shredded green cabbage, shredded carrots, sliced green onions, 1 tbsp sesame oil, vinegar, soy sauce, honey, minced ginger, and minced garlic. Toss well to combine evenly.
- Assemble the Bowls: Divide the slaw evenly between serving bowls. Spoon the cooked teriyaki chicken over the slaw, then top with the crispy wonton strips. Drizzle each bowl with sweet chili sauce if desired.
- Garnish and Serve: Sprinkle sesame seeds, sliced green onions, and chopped cilantro on top. Add lime wedges on the side for squeezing over. Serve immediately while the wontons are still crisp and the dish is fresh.
Notes
- Keep a close eye on wonton strips while air frying to prevent burning.
- Adjust sweetness and tanginess of the slaw dressing by varying honey and vinegar amounts to taste.
- Sweet chili sauce is optional but adds a nice sweet-spicy flavor.
- You can substitute chicken breasts with thighs for a juicier texture.
- For a gluten-free version, use tamari instead of soy sauce and gluten-free wonton wrappers.
