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Teriyaki Chicken Wonton Bowls

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Crispy wonton taco bowls filled with tender teriyaki chicken and a vibrant sesame-lime slaw for a quick and flavorful meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 1/2 to 3/4 cup teriyaki sauce
  • 10–12 wonton wrappers
  • Oil for frying (about 2 cups for shallow fry or 2 tbsp for air-fryer brushing)
  • 3 cups shredded cabbage
  • 1 cup grated carrots
  • 2–3 green onions, thinly sliced
  • 1–2 tbsp soy sauce
  • 1 tbsp sesame seeds
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions

  1. Prep everything first: shred cabbage, grate carrots, slice green onions, and have teriyaki sauce nearby.
  2. Cook the chicken: heat 1 tbsp oil in a skillet over medium. Season breasts with salt and pepper. Sear 4–6 minutes per side until internal temp reads 165°F (74°C). Remove and rest 5 minutes, then slice thinly.
  3. Glaze the chicken: return sliced chicken to the skillet over low heat, pour teriyaki sauce over it, and toss 2–3 minutes until sauce clings and slightly reduces.
  4. Make wonton bowls/strips: heat oil in a small skillet to 350°F (175°C). Fry wonton wrappers in small batches 20–40 seconds per side until golden; lift out and drain. OR brush wrappers with oil and bake at 375°F for 6–8 minutes until crisp.
  5. Toss the slaw: combine shredded cabbage, grated carrots, green onions, soy sauce, sesame seeds, and lime juice in a bowl. Adjust salt or lime.
  6. Assemble: place wonton strips or bowl in serving dishes, arrange teriyaki chicken on top, and crown with the slaw. Finish with sesame seeds and lime wedges. Serve immediately.

Notes

Serve warm for the best texture. Keep components separate if storing.

Find it online: https://www.mealbreeze.com/teriyaki-chicken-wonton-taco-bowls/