Chicken Wonton Bowls
Chicken wonton bowls are loaded with tender chicken, crisp veggies, and a sweet-and-savory sauce, then topped with fried wonton strips.
Servings: 4 Servings
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
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.