If you’re looking for a quick, flavor-packed dinner that feels better than takeout, these chicken wonton bowls are exactly what you need. They’re loaded with tender chicken, crisp veggies, and a sweet-and-savory sauce, then topped with crunchy fried wonton strips for the perfect finish.
This recipe is great for busy weeknights but also impressive enough to serve guests. They’re a full meal on their own, but they’re also perfect with sides like this easy fried rice and cherry cream cheese egg rolls.
If you enjoy easy, flavorful meals like this, you’ll also love recipes such as pepperoni crescent roll roses for appetizers or other quick dinner ideas like these cabbage roll bowls.
Why You’ll Love This Recipe
- Quick and easy weeknight meal
- Packed with bold, savory-sweet flavor
- Perfect balance of crunchy, fresh, and saucy
- Customizable with your favorite veggies
- Better than takeout at home
Key Ingredients
You’ll find a full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Chicken Breasts: They’re the main protein, providing the base of the dish, absorbing the sauce, and delivering the primary flavor.
- Soy Sauce: Forms the salty, umami backbone of both the slaw and the main sauce, tying all the flavors together.
- Sweet Chili Sauce: Adds sweetness and mild heat, creating the signature sweet-and-savory balance in both the slaw and sauce.
- Napa Cabbage & Carrots: Create the fresh slaw component, adding crunch and brightness to balance the rich, fried chicken.
- Wonton Sheets: Provide the crispy element when fried, adding texture contrast to the dish.
- Cooked Rice: Serves as the base, soaking up the sauce and completing the dish as a full meal.
Variations
- Swap Out the Chicken: Try beef, pork, tofu, or another protein.
- Add More Veggies: Add extra veggies like broccoli or snap peas.
- Change Up the Rice: Use brown rice or cauliflower rice.
- Add Heat: Make it spicy with extra chili crisp or sriracha.
- Rotisserie Chicken: Using a rotisserie chicken is an easy shortcut for this recipe.
How to Make Chicken Wonton Bowls
Step 1: Mix the slaw ingredients, cover, and chill until ready to use.
Step 2: Whisk the sauce ingredients and set aside.
Step 3: Cook the rice. While it cooks, cut the wontons into thin strips and fry until golden. Set aside on a plate lined with paper towels or on a rack over a baking sheet.
Step 4: Cook the bell peppers over medium-high heat until they begin to soften. Add the chicken and cook until browned.
Step 5: Add the sauce and bring to a boil. Then, simmer until thickened.
Step 6: Serve over the rice and slaw. Enjoy!
Expert Tips
- Keep It Uniform: Slice the chicken into even pieces for uniform cooking.
- Don’t Crowd the Pan: Crowding the pan reduces the heat, steaming the chicken rather than searing it.
- Fry in Batches: Fry the wonton strips in batches for the crispiest texture.
- Prep the Slaw First: Make the slaw ahead of time, so the flavors can meld as it chills.
Chicken Wonton Bowls FAQs
Yes! Rotisserie chicken is a great shortcut. Simply shred it and toss it in the sauce until heated through.
White rice is most commonly used, but brown rice or even cauliflower rice works well if you want a healthier option.
You can prep the slaw, sauce, and even cook the chicken ahead of time. Store components separately and assemble just before serving for the best texture.
Yes, you can bake them at 375°F until golden and crispy. Lightly brush or spray with oil for best results.
It has a mild kick from the chili crisp, but you can easily adjust the heat level by adding more or less.
The slaw can be stored in the refrigerator for up to 2–3 days and may even taste better as the flavors develop.
Reheat the chicken and rice in a skillet or microwave until warm, then add fresh slaw and wonton strips before serving.
More Delicious, Asian-Inspired Dishes
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Chicken Wonton Bowls
Ingredients
- 2 chicken breasts, sliced into small ½-inch pieces
- 1 small orange bell pepper, diced
- 1 tablespoon sesame oil
Slaw
- 2 cup Napa cabbage
- 1 cup fresh grated carrots
- ¼ cup cilantro, chopped
- ¼ cup fresh lime juice
- ¼ cup sweet chili sauce
- 2 tablespoon low sodium soy sauce
- 1 tablespoon green onions, chopped
- 1 ½ tablespoon sugar
Sauce
- ⅔ cup low sodium soy sauce
- ½ cup sweet chili sauce
- 2 tablespoons cornstarch
- 1 tablespoon chili crisp
- 1 tablespoon green onions
- 1 tablespoon garlic, minced
- 1 teaspoon ginger
- ¼ teaspoon black pepper
- ⅓ cup vegetable oil, for frying
- 8 wonton sheets
- Cooked rice
Instructions
Slaw
- In a medium bowl, add the cabbage, carrots, cilantro, lime juice, 1⁄4 cup sweet chili sauce, 2 tablespoons
- Soy sauce, 1 tablespoon green onions, and sugar.
- Mix to combine, cover, place in the refrigerator until ready to use.
Sauce
- In a small bowl whisk together remaining soy sauce, sweet chili sauce, cornstarch, chili crisp,
- green onions, garlic, ginger, and pepper. Set aside.
Fried Won Ton Strips
- While rice is cooking according to directions, begin heating oil over medium heat.
- Cut wontons into thin strips.
- Fry until golden brown.
- Remove from oil and let drain on a paper towel or cookie sheet with a cooling rack on top, to
- catch oil.
Chicken
- Add sesame oil in a heavy bottom skillet over medium high heat.
- Add bell pepper and cook for 3 minutes.
- Add the chicken, let brown, approximately 6 minutes, stirring frequently.
- Next, add the sauce and bring to a boil.
- Reduce heat to medium and let simmer for 3 minutes or until sauce has thickened.
- Serve over rice and the prepared slaw. Top with crispy fried won ton strips.
Notes
- Keep It Uniform: Slice the chicken into even pieces for uniform cooking.
- Don’t Crowd the Pan: Crowding the pan reduces the heat, steaming the chicken rather than searing it.
- Fry in Batches: Fry the wonton strips in batches for the crispiest texture.
- Prep the Slaw First: Make the slaw ahead of time, so the flavors can meld as it chills.
These chicken won ton bowls are fantastic! Better than take out. The kiddos just loved it and will make again this weekend !
Absolutely delicious! I love making it in bowl form. It’s so easy!
Easy to make. Delicious. I didn’t have to leave the house. Perfection.
So much better than takeout! This was so good and made for great leftovers too!