Ingredients
For the Wontons and Sauce
- 3 tablespoons sesame oil, divided
- 8 ounces shiitake mushrooms, sliced
- 1 clove garlic, grated
- One 12-ounce bag frozen chicken wontons (mini chicken cilantro ones recommended)
- 1-2 cups chicken broth (adjust depending on desired soupiness)
- 1/2 cup teriyaki sauce
- 1-2 tablespoons chili crisp
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Sauté Mushrooms and Garlic: Heat 1 tablespoon of sesame oil in a large nonstick skillet over medium heat. Add the sliced shiitake mushrooms and sauté until they become softened and fragrant, about 5 minutes. During the last 1-2 minutes, add the grated garlic and continue to sauté to release its aroma without burning.
- Cook Wontons in Broth and Sauce: Add the frozen wontons directly to the skillet along with the chicken broth and teriyaki sauce. Cover with a lid and let it simmer for 5 minutes or until the wontons are completely heated through and tender. Adjust the amount of chicken broth depending on how much sauce or soupiness you prefer.
- Finish with Sesame Oil and Chili Crisp: Remove the lid, stir in the remaining 2 tablespoons of sesame oil and the chili crisp to infuse the dish with rich and spicy flavors. Mix well to coat all the wontons and mushrooms evenly.
- Garnish and Serve: Transfer the wontons and sauce to serving bowls. Top with sliced green onions and a sprinkle of sesame seeds for a fresh, crunchy finish. Serve immediately while hot.
Notes
- Use mini chicken cilantro wontons for best flavor and size.
- Adjust chili crisp quantity based on your preferred spice level.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Sauté garlic gently to avoid bitterness.
- For a gluten-free version, confirm the wontons and teriyaki sauce are gluten-free.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian
