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Teriyaki Chicken Wonton Taco Bowls Recipe

Teriyaki Chicken Wonton Taco Bowls Recipe
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★★★★★

5.1 from 6 reviews

A vibrant and flavorful bowl featuring tender teriyaki chicken atop a crunchy cabbage slaw, topped with crispy air-fried wonton strips and garnished with sesame seeds, cilantro, and lime wedges. This Teriyaki Chicken Wonton Taco Bowl is a perfect fusion of Asian-inspired flavors with a fresh, crunchy texture for a delightful, 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 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 (rice vinegar preferred)
  • 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. Cook the Chicken: In a pan over medium heat, add the chicken pieces along with sesame oil, teriyaki sauce, soy sauce, minced garlic, minced ginger, and a pinch of salt. Stir and cook until the chicken is fully cooked through and well coated with the sauce, about 7-10 minutes.
  2. Prepare the Wonton Strips: Cut wonton wrappers into thin strips and place them in a single layer inside your air fryer basket. Spray them generously with cooking spray to ensure crispiness.
  3. Air Fry the Wontons: Air fry the wonton strips at 350°F (190°C) for 4–5 minutes, watching carefully to prevent burning. They should be crisp and golden.
  4. Toss the Slaw: In a mixing bowl, combine shredded purple cabbage, shredded green cabbage, shredded carrots, sliced green onions, sesame oil, vinegar, soy sauce, honey, minced ginger, and minced garlic. Mix well to evenly coat all the vegetables.
  5. Assemble the Bowls: Divide the slaw evenly between serving bowls. Spoon the cooked teriyaki chicken over the slaw.
  6. Add Toppings and Finish: Scatter the crispy wonton strips atop the chicken and slaw. Drizzle sweet chili sauce over the top if desired. Garnish with sesame seeds, chopped cilantro, and lime wedges on the side. Serve immediately to enjoy the crisp textures.

Notes

  • For a gluten-free version, substitute soy sauce with tamari and use gluten-free wonton wrappers or omit them.
  • You can bake wonton strips in a conventional oven at 375°F (190°C) for 5-7 minutes if you don’t have an air fryer.
  • Control sweetness by adjusting honey and teriyaki sauce amounts to taste.
  • For extra spice, add sliced jalapeños or a dash of chili flakes to the slaw or chicken.
  • Leftover chicken and slaw can be stored separately in airtight containers in the fridge for up to 2 days, but crisp wonton strips are best made fresh.

Nutrition

Keywords: Teriyaki chicken, wonton taco bowls, Asian chicken bowl, teriyaki recipe, healthy chicken bowl, crunchy wonton strips

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