Description
Crispy baked wonton shells filled with teriyaki chicken, rice, and fresh vegetables. Fun, customizable weeknight dinner ready in 30 minutes.
Ingredients
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- 12 wonton wrappers (found in refrigerated section)
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- Cooking spray
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- 1 lb boneless skinless chicken breast, diced into bite-sized pieces
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- ½ cup teriyaki sauce (store-bought or homemade)
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- 2 tbsp vegetable oil
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- 2 cups cooked rice (white, brown, or cauliflower rice)
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- 1 cup purple cabbage, shredded
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- 1 cup carrots, shredded
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- ½ cup edamame, shelled
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- 2 green onions, thinly sliced
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- 1 tbsp sesame seeds for garnish
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- Optional: avocado slices, sriracha, extra teriyaki sauce
Instructions
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.
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.
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.
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.
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.
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!
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!
Notes
Store wonton bowls at room temperature for 2 days. Use rotisserie chicken for quick prep. Assemble just before serving for crispiest wontons.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 2 bowls
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg