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Teriyaki Chicken Wonton Taco Bowls

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Delicious and playful taco bowls made with crispy wonton wrappers filled with teriyaki chicken and fresh vegetables, topped with spicy sriracha mayo.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (toasted preferred)
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh ginger (grated)
  • 1 tablespoon cornstarch
  • 2 tablespoons water (for cornstarch slurry)
  • 2 tablespoons vegetable oil
  • 1216 wonton wrappers
  • Cooking spray
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup red bell pepper (diced)
  • 1/4 cup green onions (chopped)
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 cup mayonnaise
  • 12 tablespoons sriracha sauce (adjust to taste)
  • 1 teaspoon lime juice (fresh)

Instructions

  1. Preheat your oven to 375°F (190°C) for the wonton bowls.
  2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until the honey dissolves.
  3. In another bowl, combine cornstarch and water until smooth for thicken the sauce.
  4. In a large skillet, heat vegetable oil over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown and cooked through.
  5. Pour soy sauce mixture over chicken; let it simmer.
  6. Stir in cornstarch slurry and cook for another 1-2 minutes until the sauce thickens.
  7. Spray a muffin tin with cooking spray and press each wonton wrapper into the cups.
  8. Bake in the oven for 8-10 minutes until wontons are golden and crispy.
  9. In a small bowl, mix mayonnaise, sriracha, and lime juice for the sriracha mayo.
  10. Let wonton bowls cool for a few minutes before filling with teriyaki chicken and toppings.
  11. Drizzle with sriracha mayo and serve immediately.

Notes

Experiment with toppings like avocado or mango for added flavor. Leftovers can be stored separately for up to 3 days.

Nutrition

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