Description
Teriyaki Chicken Wonton Bowls are crispy, saucy, and absolutely irresistible! Made with tender chicken coated in sweet teriyaki sauce, crunchy wonton strips, and fresh vegetables, this easy dinner comes together in just 30 minutes. Perfect for busy weeknights when you need something special but don’t have hours to spend in the kitchen.
Ingredients
For the Chicken:
1 pound boneless skinless chicken breast (cut into bite-sized pieces),
1 tablespoon sesame oil, Salt and pepper to taste.
For the Teriyaki Sauce:
1/4 cup soy sauce,
1/4 cup packed brown sugar,
2 tablespoons rice vinegar,
1 tablespoon honey,
2 cloves garlic minced,
1 teaspoon fresh ginger grated,
1 tablespoon cornstarch.
For the Crispy Wontons:
12-15 wonton wrappers cut into strips, Cooking spray.
For the Quick Slaw:
2 cups shredded cabbage,
1 cup shredded carrots,
2 tablespoons rice vinegar,
1 tablespoon honey, Pinch of salt.
For Serving:
Cooked rice, Sesame seeds, Sliced green onions.
Instructions
Preheat your oven to 350°F. Cut wonton wrappers into thin strips, about 1/2 inch wide. Lay them out in a single layer on a baking sheet, spray with cooking oil, and bake for 8-10 minutes until crispy and golden.
Heat sesame oil in a large skillet over medium-high heat. Add chicken pieces and season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until cooked through and golden on the edges.
While the chicken cooks, whisk together soy sauce, brown sugar, rice vinegar, honey, garlic, and ginger in a small bowl. Mix cornstarch with 2 tablespoons water until smooth. Once chicken is cooked, pour teriyaki sauce into the skillet. Let it bubble for about a minute, then stir in the cornstarch mixture. Watch as it transforms into a thick, glossy glaze.
In a mixing bowl, toss together shredded cabbage and carrots. Whisk rice vinegar, honey, and salt in a small bowl. Drizzle dressing over slaw and toss together.
Divide cooked rice among serving bowls. Spoon teriyaki chicken over the top. Add the crunchy slaw. Sprinkle crispy wonton strips all over. Finish with sesame seeds and sliced green onions.
Notes
The key to perfect teriyaki sauce is adding the cornstarch mixture at the END, not the beginning. This ensures proper thickening.
Don’t let the sauce boil too long once thickened – just a minute or two is perfect. If your skillet isn’t big enough, cook the chicken in batches so it gets golden instead of steaming. For an air fryer shortcut, make wonton strips at 350°F for just 4-5 minutes.
Store leftover chicken and sauce separately in the fridge for up to 3 days. Wonton strips are best made fresh.
For meal prep, cook chicken and sauce ahead, store separately, and make fresh wontons when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian