Teriyaki Chicken Wonton Bowls

Teriyaki Chicken Wonton Bowls are the ultimate weeknight dinner that brings restaurant-quality Asian fusion flavors to your table in just 30 minutes! These crispy baked wonton shells filled with sweet-savory teriyaki chicken, fluffy rice, and fresh crunchy vegetables create an absolutely addictive meal that’s healthier than takeout and way more fun to eat.

Why You’ll Love This Recipe

• Ready in 30 minutes—faster than delivery
• Crispy wonton bowls add fun crunch kids adore
• Healthier than fried takeout with fresh ingredients
• Customizable toppings please picky eaters
• Makes fantastic leftovers for next-day lunch

Equipment Needed

• Standard 12-cup muffin tin
• Large skillet or wok
• Mixing bowls
• Sharp knife and cutting board
• Cooking spray

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Ingredients You’ll Need

• 12 wonton wrappers (found in refrigerated section)
• Cooking spray
• 1 lb boneless skinless chicken breast, diced into bite-sized pieces
• ½ cup teriyaki sauce (store-bought or homemade)
• 2 tbsp vegetable oil
• 2 cups cooked rice (white, brown, or cauliflower rice)
• 1 cup purple cabbage, shredded
• 1 cup carrots, shredded
• ½ cup edamame, shelled
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds for garnish
• Optional: avocado slices, sriracha, extra teriyaki sauce

Ingredient Notes

Wonton Wrappers: These thin square wrappers are in the refrigerated section near tofu. They bake into perfectly crispy edible bowls that hold their shape beautifully. If unavailable, cut egg roll wrappers into quarters as a substitute—they’ll be slightly thicker but still work great.

Teriyaki Sauce: Store-bought works great for speed, but homemade tastes fresher and lets you control the sweetness. Quick homemade version: mix ¼ cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp fresh minced ginger, and 1 tsp cornstarch dissolved in water.

Chicken Breast: Dice into uniform 1-inch pieces for even cooking. Chicken thighs work beautifully too and stay extra juicy even if slightly overcooked. Biggest time-saver: use rotisserie chicken—just shred it and warm it with the teriyaki sauce in a pan for 3 minutes.

Fresh Vegetables: The crunch from purple cabbage and carrots provides essential texture contrast against the tender chicken and rice. Pre-shredded coleslaw mix saves 10 minutes of prep time without sacrificing quality—look for it in the produce section.

Step-by-Step Instructions

Step 1: Prepare Crispy Wonton Bowls

Preheat your oven to 375°F and position the rack in the center. Generously spray a standard 12-cup muffin tin with cooking spray—don’t skip this or the wontons will stick. Carefully press one wonton wrapper into each muffin cup, gently molding it to create a bowl shape with the edges sticking up naturally.

Lightly spray the wontons with cooking spray and bake for 8-10 minutes until they turn golden brown and crispy at the edges.

Step 2: Cook the Chicken

While the wonton bowls bake, heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the diced chicken in a single layer without crowding the pan, season with a pinch of salt and pepper, and let it cook undisturbed for 3-4 minutes to develop a beautiful golden crust on the bottom.

Flip the pieces and cook another 3-4 minutes until the chicken is fully cooked through with no pink remaining and has a nice golden color all over.

Step 3: Add Teriyaki Sauce

Reduce the heat to medium to prevent the sauce from burning. Pour the teriyaki sauce over the cooked chicken pieces.

Toss everything together thoroughly and let it simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and becomes glossy, coating every piece of chicken beautifully like a shiny glaze. The sauce should cling to the chicken, not pool at the bottom of the pan.

Step 4: Prepare Fresh Toppings

While the chicken cooks, prepare all your fresh toppings so assembly goes quickly. Shred the purple cabbage and carrots using a box grater or sharp knife, or save yourself time with a bag of pre-shredded coleslaw mix.

Slice the green onions thinly on a diagonal for pretty presentation. If using frozen edamame, quickly blanch them in boiling water for just 2 minutes, then drain well and set aside.

Step 5: Build Your Bowls

Carefully remove the cooled wonton bowls from the muffin tin by gently wiggling them—they should pop right out if properly sprayed. Start by adding a small scoop of rice to the bottom of each crispy wonton bowl as your base layer.

Top with a generous portion of the glazed teriyaki chicken, making sure to get plenty of that delicious sticky sauce with each serving. Layer on the shredded cabbage, carrots, and edamame, creating colorful layers of fresh crunch.

Step 6: Add Final Garnishes

Sprinkle each assembled bowl generously with sliced green onions and sesame seeds for that authentic Asian restaurant look and extra flavor.

For additional customization, drizzle with extra teriyaki sauce if you love saucy dishes, add sriracha or chili garlic sauce for heat lovers, or top with fresh avocado slices for creamy richness—the combination of creamy avocado with sweet teriyaki is absolutely divine!

Step 7: Serve Immediately

These bowls are absolutely best enjoyed right away while the wonton shells are still at their crispiest and the chicken is warm.

The incredible contrast between the crunchy shell, warm savory chicken, fluffy rice, and cool fresh vegetables is what makes this dish so special and incredibly satisfying. Dig in immediately and enjoy every textured bite!

Pro Tips & Cooking Hacks

• Make wonton bowls up to 2 days ahead and store in an airtight container at room temperature—they stay perfectly crispy
• Use rotisserie chicken for ultra-quick assembly that cuts prep time in half
• Double the teriyaki chicken recipe and freeze half in a freezer bag for an even faster dinner next time
• Press wontons very firmly into the muffin cups so they hold their bowl shape perfectly when cooled
• Don’t overfill the wonton bowls or they’ll get soggy—pile toppings high but not overflowing over the edges

Tips & Variations

Storage: Store all components separately in airtight containers for best results. Wonton bowls keep at room temperature for 2 days, teriyaki chicken refrigerated for 4 days, and fresh vegetables for 3 days. Always assemble just before eating to keep the wontons perfectly crispy.

Make-Ahead: Bake the wonton bowls up to 2 days ahead and store at room temperature in a sealed container. Make the teriyaki chicken a day ahead and store refrigerated, then reheat gently in a skillet. Prep all vegetables the night before and store in the fridge in a sealed bag. When ready to eat, you can assemble fresh bowls in just 5 minutes.

Protein Swaps: Try teriyaki shrimp (cook 2-3 minutes per side), teriyaki salmon (bake at 400°F for 12 minutes), crispy pressed tofu cubes, or even seasoned ground turkey. All work beautifully with the teriyaki sauce and Asian-inspired toppings. For vegetarian, use extra-firm tofu that’s been pressed for 30 minutes and cubed.

Serving Suggestions

These teriyaki chicken wonton bowls are already perfectly balanced as complete meals with protein from chicken, vegetables for nutrients and crunch, and carbs from rice all in one fun package.

For a dinner party or family gathering, set up an interactive build-your-own wonton bowl bar with all the components and toppings laid out separately in bowls so everyone can customize their perfect creation.

Pair with light Asian-inspired starters like warm miso soup, steamed edamame sprinkled with sea salt, or a simple cucumber salad dressed with rice vinegar and sesame oil.

For dessert, keep it light and refreshing with fresh orange slices, lychee fruit, or fortune cookies for fun.

Common Mistakes

• Not pressing wontons firmly enough into the muffin tin—they won’t hold their bowl shape properly and will be flat
• Overfilling the wonton bowls with too many toppings—causes soggy shells from moisture and makes them messy to eat
• Assembling the bowls too far in advance—wonton shells quickly absorb moisture and lose their amazing crispiness
• Overcooking chicken until it’s dry and rubbery—it should stay juicy and tender throughout every bite

What to Serve With Teriyaki Chicken Wonton Bowls

These bowls are truly complete meals on their own with all the food groups beautifully represented in one dish, but if you want to make dinner feel extra special, start with classic

Asian appetizers like crispy vegetable spring rolls with sweet chili dipping sauce or warm steamed edamame sprinkled with coarse sea salt.

A light and refreshing cucumber salad dressed simply with rice vinegar, a touch of sugar, and sesame seeds provides a cooling contrast to the rich teriyaki flavor.

For beverages, try iced green tea for authenticity, sparkling water with fresh lime wedges, or even chilled Asian pear juice for something special. Keep dessert simple and light with fresh seasonal fruit, creamy mochi ice cream in flavors like green tea or mango, or crunchy almond cookies.

Frequently Asked Questions

Can I make the wonton bowls in advance?

Absolutely! Baked wonton bowls stay perfectly crispy when stored in an airtight container at room temperature for up to 2 days. Whatever you do, don’t refrigerate them or they’ll absorb moisture from the air and become soft and lose their crunch.

What if I don’t have a muffin tin?

No problem! Use small oven-safe bowls or ramekins turned upside down and drape the wonton wrappers over them to form bowl shapes. Alternatively, you can bake the wontons completely flat as crispy chips and then build your bowls in regular serving dishes instead—still delicious!

Can I use egg roll wrappers instead of wonton wrappers?

Yes! Cut each square egg roll wrapper into quarters to make them smaller, and use them exactly like you would wonton wrappers. They’ll be slightly thicker and sturdier but will still bake up crispy and golden and work perfectly for these bowls.

How do I keep the chicken from drying out?

The key is not overcooking it! Cook the chicken just until there’s no longer any pink in the center, then immediately add the sauce which coats everything and keeps it moist. Chicken thighs are naturally more forgiving than breasts because they have more fat and stay juicier even if slightly overcooked.

Can I make this recipe low-carb or keto-friendly?

Definitely! Skip the regular rice and use cauliflower rice instead for a low-carb base. For even lower carb, skip the wonton shells entirely and serve everything in butter lettuce cups or regular bowls—it’s still incredibly delicious and satisfying without the shells!

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