Teriyaki Chicken Wonton Taco Bowls Recipe
This Teriyaki Chicken Wonton Taco Bowl combines tender, saucy chicken with vibrant fresh slaw and crispy wonton strips for an exciting fusion of Asian and taco flavors. Easy to prepare and perfect for a flavorful, healthy meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop cooking and air frying
- Cuisine: Asian Fusion
- Diet: Low Fat
Ingredients
Scale
Chicken Teriyaki
- 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
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
- 8–10 wonton wrappers
- Cooking spray
Garnishes
- Sweet chili sauce (optional)
- Sesame seeds
- Chopped cilantro
- Lime wedges
Instructions
- Cook the Chicken: Add the bite-sized chicken pieces to a pan along with sesame oil, teriyaki sauce, soy sauce, minced garlic and ginger, and a pinch of salt. Cook over medium heat, stirring occasionally, until the chicken is fully cooked through and coated in the flavorful sauce.
- Prepare the Wonton Strips: Cut wonton wrappers into strips and arrange them in a single layer in your air fryer basket. Spray generously with cooking oil to ensure crisping.
- Air Fry Wonton Strips: Air fry the wonton strips at 350°F (190°C) for 4–5 minutes until they turn crisp and golden brown. Watch closely to prevent burning as they can go from perfect to burnt quickly.
- Make the Slaw: In a mixing bowl, combine shredded purple cabbage, green cabbage, carrots, sliced green onion, sesame oil, vinegar, soy sauce, honey, minced ginger, and garlic. Toss well to coat evenly.
- Assemble the Bowls: Divide the slaw mixture evenly among serving bowls. Top with the cooked teriyaki chicken, then generously scatter crispy wonton strips over the top.
- Add Finishing Touches: Drizzle sweet chili sauce over the assembled bowls if desired. Garnish with sesame seeds, more sliced green onions, chopped cilantro, and lime wedges. Serve immediately to enjoy the crisp textures and fresh flavors.
Notes
- Use fresh garlic and ginger for the best, most vibrant flavor.
- If you don’t have an air fryer, crisp wonton strips in a single layer on a baking sheet in a 375°F oven for 5–7 minutes, flipping halfway.
- Adjust the amount of teriyaki and soy sauce to taste if you prefer a less salty or sweeter profile.
- Sweet chili sauce is optional but adds a nice mildly spicy sweetness to balance the savory chicken.
- Leftover chicken can be refrigerated for up to 3 days, but wonton strips are best served fresh for crispness.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
Keywords: teriyaki chicken, wonton strips, taco bowls, Asian fusion, easy dinner, healthy bowl, chicken recipe
