Teriyaki Chicken Wonton Taco Bowls Recipe
These Teriyaki Chicken Wonton Taco Bowls combine tender, flavorful teriyaki chicken with a crisp, vibrant slaw and crunchy air-fried wonton strips, drizzled with sweet chili sauce and garnished with fresh herbs and lime. This fusion dish offers a delightful balance of savory, sweet, and tangy flavors, perfect for a quick and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop cooking and Air frying
- Cuisine: Fusion (Asian-American)
- Diet: Low Fat
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 recommended)
- 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
- Cook the Chicken: Add the chicken pieces to a pan along with sesame oil, teriyaki sauce, soy sauce, minced garlic, minced ginger, and a pinch of salt. Cook over medium heat, stirring frequently, until the chicken is fully cooked and well-coated in the sauce, about 8-10 minutes.
- 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 oil to ensure crispiness.
- Air Fry Wontons: Air fry the wonton strips at 350°F (190°C) for 4 to 5 minutes, or until they turn crisp and golden. Keep a close watch to prevent burning as they can go from golden to burnt quickly.
- Make the Slaw: In a mixing bowl, combine shredded purple cabbage, green cabbage, shredded carrots, sliced green onion, sesame oil, vinegar, soy sauce, honey, minced ginger, and minced garlic. Toss well to mix all ingredients evenly.
- Assemble the Bowls: Divide the prepared slaw between serving bowls, spoon the cooked teriyaki chicken over the slaw, then scatter the crispy wonton strips on top. Drizzle with sweet chili sauce if desired.
- Garnish and Serve: Finish your bowls with a sprinkle of sesame seeds, additional sliced green onions, chopped cilantro, and lime wedges on the side. Serve immediately while the wontons are still crisp and fresh.
Notes
- Feel free to swap chicken breasts for thighs if preferred for more juiciness.
- You can substitute rice vinegar with apple cider vinegar in the slaw.
- If you don’t have an air fryer, you can bake the wonton strips on a baking sheet at 375°F (190°C) for 6-8 minutes, turning halfway.
- Adjust the sweetness of the honey and teriyaki sauce to taste based on your preference.
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the slaw or on top.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: teriyaki chicken, wonton taco bowls, air fryer wontons, Asian slaw, easy chicken bowls, fusion recipe
