Teriyaki Chicken Wonton Taco Bowls Recipe
These Teriyaki Chicken Wonton Taco Bowls combine juicy, savory chicken coated in a flavorful teriyaki glaze with a fresh cabbage and carrot slaw, topped with crispy air-fried wonton strips for added crunch. Finished with a drizzle of sweet chili sauce, sesame seeds, fresh cilantro, and lime wedges, this vibrant dish packs an exciting mix of textures and Asian-inspired flavors perfect for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian Fusion
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)
- 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 and Extras
- Sweet chili sauce (optional)
- Sesame seeds
- Chopped cilantro
- Lime wedges
Instructions
- Cook the Chicken: Add the 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 evenly coated with the teriyaki sauce, approximately 8-10 minutes.
- Prepare the Wonton Strips: Cut the wonton wrappers into strips and place them in a single layer in your air fryer basket. Generously spray the strips with cooking oil to ensure they crisp up during cooking.
- Air Fry the Wontons: Air fry the wonton strips at 350°F (190°C) for 4 to 5 minutes until they become crisp and golden brown. Watch them closely to avoid burning as they can go from golden to burnt quickly.
- Make the Slaw: In a mixing bowl, combine the shredded purple cabbage, green cabbage, shredded carrots, green onions, sesame oil, vinegar, soy sauce, honey, minced ginger, and minced garlic. Toss everything well to evenly coat the slaw components with the dressing.
- Assemble the Bowls: Divide the prepared slaw evenly between serving bowls. Spoon the cooked teriyaki chicken over the top of the slaw. Scatter the crispy air-fried wonton strips on top of the chicken for crunch.
- Garnish and Serve: Drizzle sweet chili sauce over the assembled bowls if desired. Finish by sprinkling sesame seeds, sliced green onions, and chopped cilantro over the bowls. Serve immediately with lime wedges on the side for squeezing over the dish to add a fresh burst of citrus.
Notes
- Keep a close eye on the wonton strips while air frying as they can burn quickly after turning golden.
- Feel free to swap the chicken breasts for thighs if you prefer a juicier texture.
- The sweet chili sauce is optional but adds a nice balance of sweetness and heat.
- For a gluten-free option, use gluten-free soy sauce and check wonton wrappers for gluten-free versions or substitute with rice paper strips.
- Wonton strips can also be baked in a preheated oven at 350°F (175°C) for 8-10 minutes if you do not have an air fryer.