It’s 6pm. You’re tired. Dinner needs to happen fast. These Teriyaki Chicken Wonton Taco Bowls are your new secret weapon. They are light, fresh, and full of flavor. This meal is perfect for a busy summer weeknight. It is fresh, crunchy, and so satisfying. Your whole family will love this fun twist.
I love recipes that feel special but take minimal effort. These little bowls deliver a huge crunch in every bite. They are colorful and look beautiful on the plate. You can serve them for a casual dinner or a party. Everyone always asks for the recipe. You will love how simple they are to make.
Why This Recipe Is a Winner
This recipe is a total win for busy families. It delivers a high-protein meal in just 35 minutes. Kids love the crunchy wonton shells. They are fun to hold and eat. You will love the minimal cleanup involved. This dish is great for a healthy reset too.
It feels light but keeps you very full. You can even use the filling for meal prep. The flavors are balanced and bright. The sweet glaze meets a tangy vinegar slaw. It is a restaurant-quality meal made at home. Your budget will love these simple ingredients too.
Simple Method
You will use a muffin tin to bake the shells. This makes them perfectly crispy and golden. The chicken cooks quickly in one large pan. You just sauté and add the glaze. Even beginners can master this dish easily. It is a stress-free process for anyone. You will feel like a pro cook tonight.
Ingredients You’ll Need
These ingredients are mostly pantry staples and fresh basics.
- 12 square wonton wrappers
- 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
- 1/2 cup premium teriyaki sauce
- 1 tablespoon toasted sesame oil
- 2 cups shredded cabbage coleslaw mix
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/4 cup sliced green onions
- 1 tablespoon toasted sesame seeds
- Non-stick cooking spray
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- Lightly coat a standard 12-cup muffin tin with non-stick cooking spray.
- Press one wonton wrapper into each muffin cup, pleating the sides as necessary to form a bowl shape.
- Bake wonton wrappers for 8 to 10 minutes until the edges are golden brown and shells are crisp; remove from tin and cool on a wire rack.
- Heat sesame oil in a large skillet over medium-high heat.
- Add diced chicken to the skillet and sauté for 6 to 8 minutes until the chicken is browned and the internal temperature reaches 165°F (74°C).
- Reduce heat to medium, pour teriyaki sauce over the chicken, and simmer for 2 to 3 minutes until the sauce reduces and coats the chicken in a thick glaze.
- In a medium bowl, whisk together rice vinegar and honey, then toss with the coleslaw mix until evenly coated.
- To assemble, place a tablespoon of the cabbage slaw into each crispy wonton bowl.
- Top the slaw with a portion of the glazed teriyaki chicken, then garnish with sliced green onions and toasted sesame seeds.
Best Ways to Enjoy It
Serve these bowls while they are warm and crunchy. They look great on a large serving platter. Pair them with a side of steamed edamame. Fresh fruit also makes a wonderful side dish. Try some sliced mango or fresh pineapple. Set the table and enjoy a fun family meal together.
Keep It Fresh
Store the chicken and slaw in separate containers. They will stay fresh for three days. Keep the wonton shells in a sealed bag. Do not assemble them until you are ready. This keeps the shells perfectly crunchy for later. Reheat the chicken in a small skillet. The microwave also works for a quick lunch.
Tips for Best Results
- Watch the wontons closely so they do not burn.
- Use a rotisserie chicken to save even more time.
- Do not skip the fresh green onion garnish.
- Make the slaw early to let flavors develop.
- Use a high-quality teriyaki sauce for best flavor.
- Add a squeeze of lime for extra brightness.
- Double the recipe for a large summer gathering.
Ways to Switch It Up
- Swap the chicken for ground turkey or pork.
- Use shrimp for a very fast protein option.
- Add a drizzle of sriracha for a spicy kick.
- Try a mango salsa instead of cabbage slaw.
Common Questions
Can I make these wonton shells ahead of time?
Yes, you can bake them a day early. Store them in an airtight container at room temperature. They will stay very crisp and ready to fill.
What if I don’t have a muffin tin?
You can bake them flat on a cookie sheet. They will be more like tostadas than bowls. They will still taste amazing and stay crunchy.
I hope your family loves these as much as mine. They make a busy weeknight feel like a special treat. Happy cooking!
— Katie Wood
Ingredients
- 12 square wonton wrappers
- 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
- 1/2 cup premium teriyaki sauce
- 1 tablespoon toasted sesame oil
- 2 cups shredded cabbage coleslaw mix
- 1 tablespoon rice vinegar
- 1 teaspoon hone y
- 1/4 cup sliced green onions
- 1 tablespoon toasted sesame seeds
- Non -stick cooking spray
Instructions
- Preheat oven to 375°F (190°C).
- Lightly coat a standard 12-cup muffin tin with non-stick cooking spray.
- Press one wonton wrapper into each muffin cup, pleating the sides as necessary to form a bowl shape.
- Bake wonton wrappers for 8 to 10 minutes until the edges are golden brown and shells are crisp; remove from tin and cool on a wire rack.
- Heat sesame oil in a large skillet over medium-high heat.
- Add diced chicken to the skillet and sauté for 6 to 8 minutes until the chicken is browned and the internal temperature reaches 165°F (74°C).
- Reduce heat to medium, pour teriyaki sauce over the chicken, and simmer for 2 to 3 minutes until the sauce reduces and coats the chicken in a thick glaze.
- In a medium bowl, whisk together rice vinegar and honey, then toss with the coleslaw mix until evenly coated.
- To assemble, place a tablespoon of the cabbage slaw into each crispy wonton bowl.
- Top the slaw with a portion of the glazed teriyaki chicken, then garnish with sliced green onions and toasted sesame seeds.
