Chicken Wontons with Spicy Chili Sauce

Cut Up Your Vegetables.

I love shiitake mushroom (to flavor the broth) and green onion (for topping). I also love the versions that I have made with spinach or bok-choy!

Sauté the mushrooms and wontons.

Once the mushrooms are ready, I add my wontons.

Build the Sauce

I add a little teriyaki, a teaspoon of chili oil, and a drizzle of sesame oil to the chicken broth. It’s a cross between a dipping oil, a soup stock, and a finishing sauce. All three are in one.

Pour it into bowls, garnish, and serve.

Top with sesame and green onion, and serve.


Chicken Wontons in Spicy Sauce:

  •  Three tablespoons Sesame oil Divided
  •  14 Ounces Shiitake mushrooms Sliced
  •  1 The following are some of the reasons why you should consider hiring someone else. You can also find out more about the following: grated
  •  One can find out more about this by clicking here. 12 Bags of ounces frozen wontons. I like the mini chicken cilantro ones at Costco or Trader Joe’s.
  •  1 – 2 chicken broth (depending on the amount of soup you want)
  •  1/2 teriyaki sauce
  •  1 – 2 The following are the ingredients of tablespoons of Chili crisp


  •  Green onions Sliced
  •  sesame seeds


  1. In a large, nonstick skillet, heat one tablespoon of sesame oil over medium-high heat. Sauté mushrooms until they are softened. Sauté garlic for the final minute or so.
  2. Add the chicken broth and teriyaki to the wontons. Cover and simmer for 5 minutes until the wontons have heated through.
  3. Top with the remaining sesame oil and Chili crisp. Sprinkle with sesame and scallions.

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