Teriyaki Chicken Wonton Taco Bowls

Y’all know I love a good taco night, but sometimes Mama needs to mix things up! These Teriyaki Chicken Wonton Taco Bowls are exactly the kind of crazy-delicious fusion my family craves. I’ve made this recipe at least a dozen times in my Texas kitchen, tweaking it until it’s just perfect for a busy weeknight. The crispy wonton strips, the sweet and savory teriyaki chicken… it’s a flavor explosion! Get ready for a quick, easy, and totally satisfying meal that even the pickiest eaters will gobble up.

I promise you, these bowls are going to become a new family favorite. They’re a fantastic way to get a healthy meal on the table fast, and they’re totally customizable, too!

Why This Recipe Works

As a busy mom of two, I’m always on the lookout for recipes that are quick, easy, and delicious. These Teriyaki Chicken Wonton Taco Bowls check all the boxes! Here’s why they work so well for families like mine:

• Quick & Easy: From start to finish, this meal is ready in about 30 minutes. Perfect for those hectic weeknights!
• Kid-Approved: The sweet teriyaki sauce and crispy wonton strips are a guaranteed hit with kids. My little ones devour these!
• Customizable: You can easily adapt the toppings to suit your family’s preferences. Add extra veggies, use different sauces, or even swap out the chicken for shrimp or tofu.
• Budget-Friendly: This recipe uses simple, affordable ingredients that you probably already have in your pantry.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup teriyaki sauce (I use a low-sodium variety)
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1 package (about 50) wonton wrappers, cut into thin strips
• 2 tablespoons olive oil
• 1 cup shredded carrots
• 1 cup shredded purple cabbage
• 1/2 cup chopped green onions
• 1/4 cup sesame seeds
• Cooked rice, for serving
• Optional toppings: avocado, sriracha mayo, chopped peanuts, cilantro

Ingredient Notes

Chicken Thighs: I prefer chicken thighs because they stay juicy and tender even when cooked quickly. However, you can easily substitute chicken breasts if that’s what you have on hand. Just be careful not to overcook them.

Teriyaki Sauce: Using a low-sodium teriyaki sauce helps control the saltiness of the dish. You can also make your own teriyaki sauce from scratch using soy sauce, brown sugar, ginger, garlic, and cornstarch.

Wonton Wrappers: You can find wonton wrappers in the refrigerated section of most grocery stores, usually near the tofu and egg roll wrappers. If you can’t find them, you can use egg roll wrappers instead, but they will be slightly thicker.

Step-by-Step Instructions

Step 1: Prepare the Chicken. In a medium bowl, whisk together the teriyaki sauce, soy sauce, honey, sesame oil, ginger, and garlic powder. Add the chicken pieces and toss to coat evenly. Let the chicken marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. The longer it marinates, the more flavorful it will be!

Step 2: Fry the Wonton Strips. While the chicken is marinating, prepare the wonton strips. Heat the olive oil in a large skillet over medium-high heat. Add the wonton strips in a single layer and cook for 1-2 minutes per side, or until golden brown and crispy. Be careful not to burn them! Remove the wonton strips from the skillet and place them on a paper towel-lined plate to drain excess oil.

Step 3: Cook the Chicken. Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until the chicken is cooked through and no longer pink inside. Stir occasionally to ensure even cooking. The sauce will thicken and become sticky as it cooks.

Step 4: Assemble the Bowls. Divide the cooked rice among bowls. Top with the teriyaki chicken, shredded carrots, shredded cabbage, green onions, and sesame seeds. Sprinkle with the crispy wonton strips.

Step 5: Add Toppings. Add any optional toppings you like, such as avocado, sriracha mayo, chopped peanuts, or cilantro. Serve immediately and enjoy!

Storage & Meal Prep

Storage: Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3 days. The crispy wonton strips are best eaten fresh, but they can be stored in an airtight container at room temperature for up to 2 days. However, they may lose some of their crispness.

Reheating: Reheat the teriyaki chicken in the microwave or in a skillet over medium heat. I recommend reheating the chicken separately from the rice and toppings to prevent them from becoming soggy.

Make-Ahead: You can prepare several components of this recipe in advance. The chicken can be marinated up to 24 hours ahead of time. You can also chop the vegetables and prepare the toppings ahead of time. Store everything separately in the refrigerator until ready to assemble the bowls.

Substitutions & Variations

Gluten-Free: To make this recipe gluten-free, use a gluten-free teriyaki sauce and gluten-free wonton wrappers (if you can find them) or rice noodles.

Dairy-Free: This recipe is naturally dairy-free.

Vegetarian: Substitute the chicken with tofu or tempeh. Press the tofu to remove excess water and cut it into bite-sized pieces. Marinate and cook the tofu as you would the chicken.

Spicy: Add a pinch of red pepper flakes to the teriyaki sauce or drizzle the bowls with sriracha for a spicy kick.

Shrimp: Use shrimp instead of chicken! This cooks even faster, so be careful not to overcook.

Frequently Asked Questions

Can I make this ahead?

Yes, you can prepare some of the components in advance. Chop vegetables a day ahead and store them in the fridge. The flavors of the teriyaki chicken deepen overnight, making it even better for a busy weeknight meal.

How do I know when the chicken is done?

The chicken is done when it’s no longer pink inside and the internal temperature reaches 165°F (74°C). Use a meat thermometer to be sure!

Can I use a different kind of sauce?

Absolutely! If you’re not a fan of teriyaki sauce, you can use a sweet chili sauce, a peanut sauce, or even a simple soy sauce and honey glaze.

How do I store leftovers?

Store any leftover chicken and rice separately in airtight containers in the refrigerator. The wonton strips are best eaten fresh, but can be stored in a container at room temperature, though they may lose some crispness.

Is this recipe kid-friendly?

Yes! The sweet teriyaki sauce and crispy wonton strips are usually a hit with kids. You can also adjust the toppings to suit their preferences.

Print