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 this Beef & Broccoli Stir Fry. 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:
Easy Braised Balsamic & Herb Chicken {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}
Chicken Wonton Stir Fry Recipe
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 3/4-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
Nutrition
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.
Ana says
Tasty recipe that comes together quickly. Perfect for a weeknight meal. Thanks for the recipe!
Jennifer says
This was delicious and easy to make! Thanks for this recipe. It will definitely be on my weekly rotations!!!
Bev says
Great tasting recipe. Loved your homemade stir fry sauce.
Susan Burton says
Do you thaw the wontons?
Dara says
Nope, just follow the instructions on the wonton package. Typically that means pan-frying the wontons for a few minutes, then steaming for about 5 minutes.
Lisa Yvetta Williams says
So good…
Melissa says
This homemade sauce was delicious, although I misread the amount and added a lot more than 6 tbsp!! We dislike broccoli but added lots of mushrooms, snow peas and water chestnuts. I couldn’t find mini wontons so I chopped into thirds regular ones.
Helen | Welsh Mum Writes says
I definitely want to try this. I’m getting used to US measures and finding UK alternatives. We don’t always get the variety of things like mushrooms and peppers in supermarket chains and we are particular restricted with lockdown tying us to our immediate area. I’m already thinking of substitutions as this looks like a MUST COOK!