Description
Crispy baked wonton bowls filled with sticky teriyaki chicken and fresh toppings—a fun, bold Asian-Mexican fusion dish that’s easy to customize and serves in under 30 minutes.
Ingredients
- 6–8 wonton wrappers
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 2 tbsp olive oil or neutral oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1/2 cup teriyaki sauce (store-bought or homemade)
- Salt and freshly ground black pepper to taste
- 2 green onions, thinly sliced
- 1 tsp sesame seeds
- 1 cup shredded red cabbage or carrot
- 2 tbsp chopped cilantro
- Optional: avocado slices or pickled jalapeños
- Lime wedges for serving
Instructions
- Preheat oven to 375°F (190°C). Lightly brush muffin tin cups or silicone molds with oil.
- Press one wonton wrapper into each cup, forming mini bowls. Bake for 8–10 minutes until golden and crispy. Allow to cool slightly and remove from tins.
- Heat oil in a skillet over medium-high heat. Sauté garlic and ginger for about 30 seconds until fragrant.
- Add diced chicken, season with salt and pepper, and cook until browned on all sides.
- Pour in teriyaki sauce, stir to coat, and simmer for 2–3 minutes until the sauce thickens and chicken is cooked through. Remove from heat.
- Fill each crispy wonton bowl with teriyaki chicken.
- Top bowls with green onions, sesame seeds, shredded cabbage or carrot, cilantro, and optional avocado or jalapeños.
- Serve immediately with lime wedges for squeezing over bowls.
Notes
- Use ground chicken, turkey, or tofu in place of diced chicken.
- Swap teriyaki sauce for sweet chili or peanut sauce for different flavors.
- Add pineapple or mango salsa for a fruity twist.
- Include bell peppers or cucumber for extra crunch.
- Drizzle with sriracha mayo before serving for heat.
Nutrition
- Serving Size: 1 mini bowl
- Calories: 180
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg
