Big, beautiful, bossy flavors ahead! Shiitake mushrooms and chicken wontons swim in a brothy flavor-filled sauce and get finished with a swirl of sesame oil and chili crisp on top. Yum!
Shiitake mushrooms with chicken wontons in a spicy, rich brothy-type sauce laced with sesame and chili oil. WOWZA. Big, bossy flavor, incredibly satisfying, and takes exactly 15 minutes to make!
I love this recipe!
In This Post: Everything You Need For Chicken Wontons In Spicy Chili Sauce
Watch How To Make Chicken Wontons In Spicy Chili Sauce
Lindsay’s Notes
Frozen chicken wontons are a staple in our freezer, but I usually just steam or pan-fry them and serve them as a meal add-on. Which is fine, but, a little boring.
Until now!
This is my new chicken wonton method – steaming them up with with a spicy sauce that is somewhere between dipping sauce and soup broth. It’s meant to be eaten in a bowl, like a soup – kinda, but it’s so much more than just broth with wontons. It’s luscious, dippable, scoopable, slurpable, and full of umami from the shiitake mushrooms and greens (like spinach or bok choy), if you choose to add some. The sesame oil gives even more depth, and the chili oil gives a bit of heat and a pop of color.
It’s a full meal, and it’s one of my current faves.
My girls can’t handle the spiciness in the chili oil, but I just steam a few of the chicken wontons for them to eat plain or dipped in teriyaki sauce, and they love it. Meanwhile, Bjork and I have our bowls tipped up to the sky getting every last lick of that spicy broth-sauce out of the bowl. No drops left behind!
For more mindless dinners when you’re feeling tired, head here!
How To Make Chicken Wontons with Spicy Sauce
Step 1: Cut Up Your Vegetables.
I like shiitake mushrooms (for flavoring the brothy goodness) and green onions (for topping). I’ve also loved the versions I’ve made with either spinach or bok choy!
I add chicken broth, a bit of teriyaki sauce, a spoonful of chili oil, and a drizzle of sesame oil. It’s somewhere between a dipping sauce, a soup broth, and a finishing oil. It’s all three in one.
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Big, beautiful, bossy flavors ahead! Shiitake mushrooms and chicken wontons swim in a brothy flavor-filled sauce and get finished with a swirl of sesame oil and chili crisp on top. Yum!
Chicken Wontons with Spicy Sauce:
Toppings:
Heat 1 tablespoon sesame oil in a large nonstick skillet over medium heat. Add mushrooms; sauté until softened and yummy. Add garlic for the last minute or two of sautéing.
Add the frozen wontons, chicken broth, and teriyaki sauce. Simmer for 5 minutes, with a lid on, until the wontons are heated through.
Finish with remaining 2 tablespoons sesame oil, chili crisp, and top with sesame seeds and scallions.
I like the frozen mini wontons sold at Trader Joe’s, Costco, and/or the Bibigo brand. I prefer the chicken and cilantro or chicken and vegetable ones!
What can I use instead of mushrooms?
The mushrooms give a nice umami flavor to the whole dish, but if you’re not a fan of them, try using spinach or bok choy for something green instead. If you can’t find shiitake mushrooms but you like mushrooms, I’ve also used just white button mushrooms in a pinch and it worked great.
How long do the wonton leftovers last?
I actually really enjoy them as leftovers – I even eat them cold! The sauce does absorb a bit, but there’s enough for them to still be saucy and delicious.
What other protein would work well here instead of the wontons?
There are many types of frozen wontons and dumplings – I would suggest any that have a similar cooking time of 5-7 minutes of steaming.
Are wontons dairy-free?
Yes, they should be naturally dairy free.
Are wontons gluten-free?
The pre-made ones I buy in the freezer section are not. But you can buy either make them gluten-free, or buy them! Just use a gluten-free brand like this one.
Can you make the wontons from scratch?
Yes, of course! It would not be an SOS-style fast and easy recipe in the same way but it would absolutely be delicious. Here’s a top-rated wonton recipe from the Woks of Life.
