Teriyaki Chicken Wonton Taco Bowls bring together everything I love about quick weeknight cooking: bold flavors, satisfying crunch, and a meal that’s ready before you know it. Growing up in the Midwest, I learned that the best dinners don’t have to take hours, and this air fryer recipe proves it every single time.
There’s something magical about the way crispy wonton strips shatter against your fork, mingling with saucy teriyaki chicken and that fresh, tangy slaw. It reminds me of those Sunday evenings at Grandma’s farm when she’d whip up something unexpected, taking familiar ingredients and turning them into pure comfort. The first time I made these teriyaki chicken wonton taco bowls, my kitchen filled with the sweet-savory aroma of sesame and ginger, and I knew this was going onto our regular dinner rotation. The best part? Everything comes together in just 20 minutes, which means more time around the table and less time hovering over the stove. If you love quick, flavorful dinners like I do, you’ll also want to try these street corn chicken rice bowls that come together just as fast. Time to get our hands cooking!
What Makes This Teriyaki Chicken Wonton Taco Bowl So Special
I’ve been making these bowls for a few years now, and they’ve become my go-to answer when someone asks for a recipe that’s both impressive and effortless. Inspired by that famous Applebee’s appetizer but made healthier at home, these teriyaki chicken wonton taco bowls deliver restaurant-quality flavor without the hefty price tag or long wait time.
- Ready in just 20 minutes from start to finish, perfect for busy weeknights when you need dinner fast
- Packed with 31 grams of protein per serving, keeping you satisfied and energized throughout the evening
- Uses simple pantry ingredients you likely already have, no special grocery trips required
- Air fryer creates perfectly crispy wonton strips with minimal oil, giving you that satisfying crunch without deep frying
- Highly customizable to suit different tastes, dietary needs, or whatever vegetables you have in your crisper drawer
- Ideal for meal prep when you pack the components separately and assemble just before eating
What I love most is how this recipe combines multiple textures and flavors in one bowl. The tender, saucy chicken against crispy wontons and fresh, crunchy slaw creates a harmony that keeps every bite interesting.
Ingredient Spotlight
Chicken breasts form the protein base of this dish, and I always cut them into bite-size pieces for even cooking and better sauce coverage. Smaller pieces mean more surface area to soak up that delicious teriyaki glaze.
Teriyaki sauce brings the signature sweet-savory flavor that makes these bowls so addictive, and I prefer using a quality store-bought version to save time, though homemade works beautifully too.
Sesame oil appears in both the chicken and the slaw, adding that distinctive nutty, toasted flavor that’s essential to Asian-inspired dishes. A little goes a long way, so don’t skip it.
Fresh ginger and garlic elevate this recipe from good to exceptional with their bright, aromatic qualities, and while jarred versions work in a pinch, I always reach for fresh when I have it on hand.
Purple and green cabbage create the colorful, crunchy slaw base that adds freshness and texture contrast to the rich chicken. The mix of colors makes the bowl look as good as it tastes.
Wonton wrappers transform into crispy, golden strips in the air fryer, providing that addictive crunch that makes these bowls so satisfying. They’re usually found in the refrigerated section near the tofu.
Sweet chili sauce is technically optional, but in my kitchen, it’s absolutely essential for drizzling over the finished bowl. That perfect balance of sweet heat ties everything together.
Soy sauce seasons both the chicken and slaw, bringing depth and umami that balances the sweetness of the teriyaki and honey.
How to Make Teriyaki Chicken Wonton Taco Bowls
Step 1. I always start by preparing the chicken first since it takes the longest. Add your bite-size chicken pieces to a large skillet along with sesame oil, teriyaki sauce, soy sauce, minced garlic, minced ginger, and a pinch of salt, then cook over medium heat for 8 to 10 minutes until the chicken reaches an internal temperature of 165°F and is no longer pink inside, with a beautiful caramelized glaze coating each piece.
Step 2. While the chicken is cooking, cut your wonton wrappers into strips about 1 inch wide using kitchen scissors for quicker, easier cutting than a knife.
Step 3. Lay the wonton strips in a single layer in your air fryer basket, making sure they’re not overlapping too much (you may need to work in batches depending on your air fryer size), then give them a generous spray with cooking oil on both sides.
Step 4. Air fry at 350°F for 4 to 5 minutes, checking at the 3-minute mark. I’ve learned that wontons go from perfectly golden to burnt in a matter of seconds, so keep a close eye on them. Note that temperatures may vary slightly by air fryer model, so adjust as needed.
Step 5. In a mixing bowl, combine all your slaw ingredients: purple cabbage, green cabbage, shredded carrots, sliced green onion, sesame oil, vinegar, soy sauce, honey, minced ginger, and minced garlic, tossing everything together until well coated. This can be made 30 minutes ahead and refrigerated if you’re doing meal prep.
Step 6. Divide the dressed slaw between two serving bowls, creating a generous base for your teriyaki chicken wonton taco bowls.
Step 7. Spoon the hot, saucy chicken over the slaw in each bowl, letting some of that delicious sauce drip down into the vegetables.
Step 8. Scatter the crispy wonton strips over the top. After years of making this, I’ve found that adding them right before serving keeps them at their crunchiest.
Step 9. Drizzle with sweet chili sauce if using (highly recommended!), then finish with a sprinkle of sesame seeds, extra sliced green onions, chopped fresh cilantro, and lime wedges on the side for squeezing.
Step 10. Serve immediately while everything is fresh and the wonton strips maintain their satisfying crunch. The contrast of hot chicken, cool slaw, and crispy wontons is pure perfection.
Keeping This Recipe Fresh
I typically store any leftover components separately in airtight containers to maintain the best quality and texture. The cooked teriyaki chicken stays fresh in the refrigerator for up to 3 days and actually tastes even better the next day after the flavors have had time to meld together. Store the slaw in a separate container, and if you haven’t dressed it yet, wait to add the dressing until just before serving to keep the vegetables crisp and prevent them from becoming soggy.
Betty’s method for the wonton strips is to keep them at room temperature in an airtight container away from any moisture rather than refrigerating them. This prevents moisture from making them soft and chewy instead of crispy. They’ll stay crunchy for about 24 hours stored this way, though honestly, in my house, they’re usually gone within a few hours. If you do refrigerate assembled bowls, the wontons will lose their crispness, so I recommend making fresh strips when you’re ready to eat.
For reheating, I warm the chicken in a skillet over medium heat with a splash of water or extra teriyaki sauce to refresh the glaze, though the microwave works in a pinch if you’re short on time. The slaw is best served cold or at room temperature, providing that fresh contrast to the warm chicken. Through trial and error, I’ve learned that assembling these teriyaki chicken wonton taco bowls just before eating gives you the best experience. That combination of temperatures and textures is what makes this dish truly special. These bowls work wonderfully for meal prep just like these street corn chicken rice bowls, where components stay fresh when stored separately.
Perfect Partners for Teriyaki Chicken Wonton Taco Bowls
- Steamed jasmine rice or brown rice makes these bowls even heartier, soaking up the teriyaki sauce and sweet chili drizzle while adding comforting warmth to the meal. For another satisfying rice bowl option, try these sweet chili chicken rice bowls.
- Miso soup served as a starter brings authentic Japanese restaurant vibes to your dinner table and creates a light, warming beginning to the meal. If you love Asian-inspired soups, this potsticker soup is another wonderful pairing.
- Edamame with sea salt works wonderfully as a simple side, adding extra protein and that satisfying pop when you bite into the tender beans. You’ll find similar flavors in this Asian ground beef stir-fry that pairs beautifully with these bowls.
- Cucumber salad with rice vinegar provides additional crunch and cooling freshness that balances the rich, savory flavors of the chicken.
- Crispy vegetable spring rolls complement the Asian-inspired theme and give you even more of that addictive crispy texture. My family loves when I make both.
- Fresh fruit like mandarin oranges or pineapple chunks add a sweet, refreshing note that cleanses the palate between bites and brings brightness to the plate.
Variations
Swap the protein: Try ground chicken, shredded rotisserie chicken for an even faster version, or crispy tofu for a vegetarian option. If you’re using rotisserie chicken like in this broccoli pasta recipe, just shred it and toss with warmed teriyaki sauce.
Change the sauce: Use sriracha mayo, hoisin, peanut sauce, or sesame dressing instead of sweet chili for a completely different flavor profile.
Add crunch: Toss in chopped peanuts or slivered almonds for extra texture and nutty flavor that complements the Asian-inspired seasonings.
Go low-carb: Skip wonton strips and serve chicken and slaw in crispy lettuce cups like these Asian ground beef lettuce wraps for a lighter, carb-conscious option.
Make it spicier: Add red pepper flakes or sriracha to the chicken while cooking, or drizzle extra hot sauce over the finished bowl.
Use different vegetables: Add edamame, snap peas, or bell peppers to the slaw for extra color, crunch, and nutrition.
Try different cabbage: Use napa cabbage or a pre-shredded coleslaw mix as the base to save prep time and add variety.
FAQs
I recommend crisping the wonton strips in a 375°F oven for 6 to 8 minutes, flipping them halfway through. This method works just as well as the air fryer, though you’ll need to watch them closely to prevent burning.
Many home cooks find success with tortilla strips, crispy chow mein noodles, or even crushed ramen noodles for that essential crunchy element, though the texture will be slightly different.
Betty’s solution is to prep and store each component separately in airtight containers. The chicken keeps for 3 days, slaw stays fresh for 2 days undressed, and you can make fresh wonton strips in just 5 minutes when you’re ready to assemble.
Teriyaki Chicken Wonton Taco Bowls
Ingredients
Equipment
Method
- Add chicken pieces to a large skillet with sesame oil, teriyaki sauce, soy sauce, minced garlic, minced ginger, and a pinch of salt. Cook over medium heat for 8-10 minutes until chicken reaches 165°F internal temperature and is coated in sauce.
- While chicken cooks, cut wonton wrappers into 1-inch wide strips using kitchen scissors or a knife.
- Arrange wonton strips in a single layer in air fryer basket (work in batches if needed), spray generously with cooking oil on both sides.
- Air fry at 350°F for 4-5 minutes until golden and crispy, checking at 3 minutes to prevent burning. Temperature may vary by air fryer model.
- In a mixing bowl, combine purple cabbage, green cabbage, carrots, green onion, sesame oil, vinegar, soy sauce, honey, ginger, and garlic. Toss well to coat. Can be made 30 minutes ahead.
- Divide slaw between two serving bowls.
- Top slaw with cooked teriyaki chicken, distributing evenly.
- Add crispy wonton strips over the top just before serving to maintain crispness.
- Drizzle with sweet chili sauce and garnish with sesame seeds, sliced green onions, cilantro, and lime wedges. Serve immediately.
