Chicken Wontons in Spicy Chili Sauce Recipe
This Chicken Wontons in Spicy Chili Sauce recipe offers a delightful combination of tender chicken-filled wontons bathed in a flavorful, spicy teriyaki-chili broth. Enhanced with earthy shiitake mushrooms and aromatic garlic, this dish is perfect as a comforting appetizer or light meal. Topped with fresh green onions and toasted sesame seeds, it balances heat, umami, and freshness for an irresistible bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Ingredients
Wontons and Broth
- 3 tablespoons sesame oil, divided
- 8 ounces shiitake mushrooms, sliced
- 1 clove garlic, grated
- 1 (12-ounce) bag frozen mini chicken cilantro wontons
- 1–2 cups chicken broth (adjust based on soupiness preference)
- 1/2 cup teriyaki sauce
- 1–2 tablespoons chili crisp (chili oil with crisped chilies)
Toppings
- Green onions, sliced
- Sesame seeds
Instructions
- Prepare the aromatics and mushrooms: Heat 1 tablespoon of the sesame oil in a skillet over medium heat. Add the sliced shiitake mushrooms and sauté until tender and slightly browned, about 5-7 minutes. Add the grated garlic and cook for another 1 minute until fragrant.
- Heat the wontons: In a separate pot, bring the chicken broth to a gentle simmer. Add the frozen wontons directly to the broth and cook until they float to the surface and are cooked through, approximately 5-6 minutes, depending on the size of the wontons.
- Combine broth and sauce: To the simmering broth with wontons, stir in the teriyaki sauce and the remaining 2 tablespoons of sesame oil. Add the sautéed mushrooms and garlic mixture. Then mix in 1 tablespoon of chili crisp, adding more later if desired for extra heat.
- Simmer and adjust seasoning: Allow everything to simmer together for 2-3 minutes so flavors meld. Taste the broth and adjust spice level by adding more chili crisp if preferred.
- Serve and garnish: Ladle the wontons and spicy broth into serving bowls. Garnish generously with sliced green onions and sprinkle toasted sesame seeds on top for crunch and nuttiness. Serve hot.
Notes
- You can use store-bought frozen wontons or make your own for a fresher taste.
- Adjust the amount of chili crisp to suit your spice tolerance.
- Substitute shiitake mushrooms with cremini or button mushrooms if unavailable.
- This recipe works well as a light soup or as an appetizer depending on portion size.
- Leftovers can be refrigerated for up to 2 days; reheat gently on stovetop.
