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This 30-minute chicken wonton stir fry uses store-bought wontons and a quick homemade stir fry sauce. It's packed with veggies and flavor! 213 calories and 5 Weight Watchers Freestyle SP
Chicken Wonton Stir Fry Recipe
I hit the jackpot with this wonton stir fry, which means that it earns a place on my family's favorite 30-minute healthy dinner recipes list. I've made this easy recipe at least 5 time now and always vary it slightly depending on the vegetables that are in our fridge. If I'm the only one eating it, I double down on the mushrooms. For everyone else, I sub out the mushrooms and add snap peas, carrots or celery.
Versatile, foolproof and delicious - the makings of a winning recipe in our house!
Which wontons should I use?
- Any frozen wontons or potstickers will work in this recipe. Just be sure to follow the package directions for preparing the wontons because they all vary slightly.
- If you live near a Trader Joe's, pick up a package or two of the Mini Chicken Cilantro Wontons the next time you're there. That's what I used for this recipe and I often keep them on hand for quick meals, whether that's a wonton stir fry or wonton soup.
- Choose whichever flavor of wonton or potsticker you prefer. Shrimp, chicken, pork, vegetable - they all work in this easy recipe!
Tips for making this wonton stir fry:
- My number one tip for making stir fries? Be prepared. Stir fries move quickly and having your mise en place under control makes life a whole lot easier. Chop your vegetables, mince the garlic and ginger, and make the stir fry sauce before you start cooking. I like to use glass prep bowls (affiliate link) to separate the ingredients and I even go so far as to line them in the order I'll be using them. The Type A in me is silently rejoicing inside!
- For this recipe, I used 6 tablespoons of my homemade stir fry sauce. I always make a full batch (or double) it on the weekends to have on hand for quick stir fries during the week.
- For the broccoli, I use a trick that I learned when making . Blanch the broccoli in boiling water for about 45 seconds, then drain and rinse in cold water to stop it from cooking further. Cooking the broccoli slightly before adding it to the stir fry means that you'll be able to use less oil when cooking the broccoli.
- Start by cooking the wontons according to the package directions. For these ones, I browned the wontons in a large nonstick skillet set over medium-high heat. Don't stir the wontons at all while they're cooking - you want the bottoms to have the opportunity to brown and get a little crispy. Add some hot water (careful - it may splatter!), cover and let the wontons steam for a couple of minutes.
- Next, cook the mushrooms, red bell pepper, garlic and ginger. Add the sauce and let it thicken slightly. Then stir everything together. Done!
Other 30-minute dinner ideas:
{Cookin' Canuck}
Turkey Taco Stuffed Portobello Mushroom Recipe {Cookin' Canuck}
Super Simple Vegan Burrito Bowl {Veggie Inspired}
15 Minute Honey Garlic Shrimp {Knead to Eat}
Printable Recipe
Chicken Wonton Stir Fry Recipe
This 30-minute chicken wonton stir fry uses store-bought wontons and a quick homemade stir fry sauce. It's packed with veggies and flavor! 213 calories and 5 Weight Watchers Freestyle SP
4.70 from 26 votes
Print Pin Rate
Course: Entrees
Cuisine: Asian
Keyword: Chicken, Stir Fry, Wonton Stir Fry
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 Servings
Calories: 213.4kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 3 cups small broccoli florets
- 4 teaspoons canola oil, divided
- 1 package mini chicken wontons, about 32 (I used Trader Joe's Chicken Cilantro Mini Wontons)
- 6 ounces crimini mushrooms, sliced
- 1 red bell pepper, cut into ¾-inch pieces
- 1 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 6 tablespoons Stir Fry Sauce (Homemade)
Instructions
Bring a large saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, 45 seconds to 1 minute. Drain and immediately rise with cold water to stop the broccoli from cooking further.
Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the wontons and cook until the bottom of the wontons are golden brown, about 5 minutes.
Pour ¼ cup water into the skillet, cover and steam the wontons for 2 minutes. Transfer the wontons to a large bowl. Wipe out the skillet with paper towel.
Return the skillet to the heat and add 1 teaspoons oil. Add the mushrooms and cook until tender, about 3 minutes. Transfer the mushrooms to the wonton bowl.
Heat the remaining 1 teaspoon oil to the skillet, then add the red bell pepper. Cook for 1 minute, then stir in the garlic and ginger. Cook for 30 seconds.
Pour in the stir fry sauce and cook for 1 minute, stirring constantly. Add the broccoli, wontons and mushrooms (and any accumulated liquid). Toss to warm the wontons.
Serve immediately.
Notes
Weight Watchers Points: 5 (Freestyle SmartPoints), 6 (Points+
Nutrition
Serving: 1.25Cup | Calories: 213.4kcal | Carbohydrates: 32g | Protein: 10.4g | Fat: 6.7g | Saturated Fat: 0.5g | Sodium: 848.2mg | Fiber: 5.4g | Sugar: 7g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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Reader Interactions
Comments
NMK
This is a great recipe.
I did change up the veggies and the sauce a bit by adding Korean spicy sauce.
I feel it can be made without the cornstarch for a more stirfry taste and crispiness. Will try that next time.
Thank you for posting.Reply
Sharon
Really good and will be making this again. Next time tho I think some carrots and snow peas would make it even more awesome! I did add some onion, I love onion. The sauce was great but I used more than 6 Tbsp. Thank you for sharing!Reply
Maree
Had a packet of pork and prawn wontons in the freezer that I didn't know what to do with. Found your recipe and was inspired. Didn't buy enough broccoli so used up baby spinach and frozen peas in my fridge/freezer to up the greens.
Tried hard to find garlic chili sauce with no luck (Australian) so used chili powder, garlic powder and a liberal dash of white wine to make the recommended sauce. Seriously yumReply
Dara
Maree, I'm so glad you were able to make it work! The versatility is one of the many things I love about this recipe.
Reply
Laura J McCartney
Do you thaw the wontons before putting them in the skillet? I have made this several times and everyone loves it. I use the wontons directly from the freezer, but it is hard to get them all to stand up in the pan for browning the bottoms, so I thought maybe I am doing this part wrong.Reply
Dara
Hi Laura, you're doing it correctly. The wontons should be cooked from frozen. Are you using the Trader Joe's wontons or another brand? The TJ's ones typically have a flat bottom, so I would try to cook them flat-side down. However, as long as at least one side of your wontons is browned, you'll get that nice crispy texture. I wouldn't be too fussed about it if the wontons you use don't lay flat as well.
Reply
Candy
Oh my goodness this was so delicious and I loved your sauce! I'm so glad when I went to Trader Joe for the chicken wonton I took your advise and bought extra bags. Will be making soon for my sisters to taste.Reply
Marianne
I'm about to make this but want to use a frozen stir fry vegetable mix from Costco. Do I thaw the veggies first?
Reply
Dara
I haven't used those before. However, my understanding is that you'll get the best results if you DON'T defrost them first. I recommend following the package directions.
Reply
Cindi Jordan
Absolutely wonderful! We found pork wontons added some carrots (just because we love them in everything), and used bok choy instead of the broccoli. Delicious and can't wait to make this again! Thank you!Reply
Dara
That's great to hear, Cindi! Bok choy is a great option.
Reply
4.70 from 26 votes (12 ratings without comment)
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