Teriyaki Chicken Wonton Taco Bowls Recipe
These Teriyaki Chicken Wonton Taco Bowls are a flavorful fusion dish combining tender teriyaki-glazed chicken with crispy air-fried wonton strips and a fresh, tangy slaw. Perfect for a quick and vibrant weeknight meal, this recipe layers marinated chicken and crunchy vegetables in a bowl, topped with savory toppings and a hint of sweet chili sauce for an irresistible, Asian-inspired taco bowl experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Air Frying
- Cuisine: Asian Fusion
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 garlic, minced
- 2 tsp ginger, minced
- Pinch of salt
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
- 1 tbsp soy sauce
- 1 tbsp honey
- ½ tsp ginger, minced
- ½ tsp garlic, minced
For the Wonton Strips and Garnish
- 8–10 wonton wrappers
- Cooking spray
- Sweet chili sauce (optional)
- Sesame seeds
- Chopped cilantro
- Lime wedges
Instructions
- Cook the Chicken: Add the bite-sized chicken pieces, sesame oil, teriyaki sauce, soy sauce, minced garlic, minced ginger, and a pinch of salt into a pan. Cook over medium heat, stirring occasionally, until the chicken is fully cooked and coated in the flavorful sauce.
- Prepare the Wonton Strips: Cut wonton wrappers into strips. Lay them out in a single layer inside your air fryer basket. Spritz them evenly with cooking spray to ensure they crisp up nicely.
- Air Fry the Wontons: Set the air fryer to 350°F (190°C) and cook the wonton strips for 4-5 minutes, keeping a close watch so they turn golden and crispy without burning.
- 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 minced garlic. Toss well to mix all ingredients evenly.
- Assemble the Bowls: Divide the prepared slaw evenly among serving bowls. Spoon the cooked teriyaki chicken over the slaw, then top with crispy air-fried wonton strips. Drizzle sweet chili sauce over the top if using.
- Garnish and Serve: Sprinkle sesame seeds, sliced green onions, and chopped cilantro over the bowls. Serve each with a lime wedge on the side for squeezing over, and enjoy immediately while fresh and crispy.
Notes
- Keep a close eye on wonton strips while air frying—they can burn quickly once golden.
- Adjust the amount of teriyaki and soy sauces according to your taste preference for sweetness and saltiness.
- Sweet chili sauce is optional but adds a nice sweet-spicy finish.
- For a gluten-free option, substitute soy sauce with tamari and use gluten-free wonton wrappers.
- Leftover slaw and chicken can be stored separately in the fridge up to 2 days, but wonton strips are best fresh.
Keywords: teriyaki chicken, wonton taco bowls, air fryer recipes, Asian fusion bowls, crispy wonton strips, quick dinner, healthy chicken recipe
Find it online: https://nayabaker.com/teriyaki-chicken-wonton-taco-bowls-recipe/
