Ingredients
Wontons and Sauce
- 1 – 12-ounce bag frozen mini chicken cilantro wontons
- 1-2 cups chicken broth (adjust based on desired soupiness)
- 1/2 cup teriyaki sauce
- 1-2 tablespoons chili crisp
Vegetables and Aromatics
- 8 ounces shiitake mushrooms, sliced
- 1 clove garlic, grated
- Green onions, sliced (for garnish)
Oils and Garnishes
- 3 tablespoons sesame oil, divided
- Sesame seeds (for garnish)
Instructions
- Sauté Mushrooms and Garlic: Heat 1 tablespoon of sesame oil in a large nonstick skillet over medium heat. Add the sliced shiitake mushrooms and sauté until they are softened and flavorful. During the last minute or two of cooking, add the grated garlic to infuse its aroma and flavor.
- Simmer Wontons: Add the frozen wontons to the skillet along with 1 to 2 cups of chicken broth (based on how soupy you want the dish) and 1/2 cup of teriyaki sauce. Cover with a lid and simmer for 5 minutes, allowing the wontons to heat through and absorb the sauce flavors.
- Finish and Garnish: Remove the lid and stir in the remaining 2 tablespoons of sesame oil and 1 to 2 tablespoons of chili crisp, mixing well to distribute the spicy chili flavor. Garnish the dish with sliced green onions and a sprinkle of sesame seeds before serving.
Notes
- You can adjust the amount of chicken broth to make this dish more like a soup or a saucier entrée.
- For extra heat, increase the chili crisp or add a dash of crushed red pepper flakes.
- Use mini chicken wontons or any similar frozen chicken wontons for best results.
- Shiitate mushrooms can be substituted with cremini or button mushrooms if unavailable.
- Leftovers can be refrigerated for up to 2 days and reheated on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian
