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.
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!
Step 2: Sauté the Mushrooms and Wontons.
I usually start with the mushrooms in some sesame oil, and once they’re good to go, I add my wontons.
Step 3: Build the Sauce.
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.
Step 4: Scoop It Into Bowls, Garnish, and Serve.
Serve it up, top with green onions and sesame seeds, and dive in.
