Ingredients

2 chicken breasts (cut into bite-size pieces)

2–3 tbsp teriyaki sauce

2 tsp sesame oil

1 tbsp soy sauce

2 tsp garlic (minced)

2 tsp ginger (minced)

¼ cup shredded purple cabbage

¼ cup shredded green cabbage

¼ cup shredded carrots

1 green onion (sliced into thin rounds)

1 tbsp sesame oil

1 tbsp vinegar

1 tbsp soy sauce

1 tbsp honey

½ tsp ginger (minced)

½ tsp garlic (minced)

8–10 wonton wrappers

Cooking spray

Sweet chili sauce (optional)

Sesame seeds

Chopped cilantro

Lime wedges

Instructions

Step 1: Add the chicken pieces to a pan along with 2 tsp sesame oil, teriyaki sauce, soy sauce, minced garlic, minced ginger, and a pinch of salt. Cook over medium heat until the chicken is fully cooked and coated in the sauce, about 6–8 minutes.

Step 2: Cut the wonton wrappers into strips and arrange them in a single layer in your air fryer basket. Spray them lightly with cooking oil.

Step 3: Air fry the wonton strips at 350°F (190°C) for 4–5 minutes until crisp and golden, watching carefully to avoid burning.

Step 4: In a mixing bowl, combine shredded purple cabbage, green cabbage, carrots, sliced green onion, 1 tbsp sesame oil, vinegar, soy sauce, honey, minced ginger, and minced garlic. Toss well to create the slaw.

Step 5: Divide the slaw between serving bowls. Spoon the cooked teriyaki chicken over the slaw, then scatter the crispy wonton strips on top.

Step 6: Drizzle with sweet chili sauce if using, and finish with a sprinkle of sesame seeds, chopped cilantro, and lime wedges on the side. Serve immediately while crisp and fresh.

Tips & Variations

For extra flavor, marinate the chicken in teriyaki sauce for 15 minutes before cooking.

If you don’t have an air fryer, bake the wonton strips in a 375°F (190°C) oven for 6–8 minutes until golden and crisp.

Swap the chicken for tofu or shrimp for a different protein option.

Add avocado slices or pickled jalapeños for extra creaminess and heat.

Storage

Store leftover chicken and slaw components separately in airtight containers in the refrigerator for up to 2 days. Keep wonton strips stored dry at room temperature in a sealed container to preserve crispness. Reheat chicken gently in a pan or microwave before serving; avoid reheating wonton strips to maintain their crunch. Assemble just before eating for the best texture.

FAQs

Can I make the wonton strips ahead of time?

Yes, you can prepare the wonton strips a few hours ahead and keep them in an airtight container at room temperature. Avoid refrigerating them as moisture can make them soggy.

What can I use instead of teriyaki sauce?

If you don’t have teriyaki sauce, you can use a mixture of soy sauce, honey, garlic, and ginger to mimic similar sweet and savory flavors.