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I had one of those nights last night where I wasn’t in the mood to cook. I threw this recipe together SO fast. It had so much flavor and couldn’t have been easier. I’m definitely keeping this in my back pocket for those nights. It was filling and comforting and pretty healthy!
Molly G.
Shiitake mushrooms with chicken wontons in a spicy, rich brothy-type sauce laced with sesame and chili oil. WOWZA. Big, bossy flavor, incredibly satisfying, and takes exactly 15 minutes to make!
I love this recipe!
In This Post: Everything You Need For Chicken Wontons In Spicy Chili Sauce
Watch How To Make Chicken Wontons In Spicy Chili Sauce
Lindsay’s Notes
Frozen chicken wontons are a staple in our freezer, but I usually just steam or pan-fry them and serve them as a meal add-on. Which is fine, but, a little boring.
Until now!
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.
My girls can’t handle the spiciness in the chili oil, but I just steam a few of the chicken wontons for them to eat plain or dipped in teriyaki sauce, and they love it. Meanwhile, Bjork and I have our bowls tipped up to the sky getting every last lick of that spicy broth-sauce out of the bowl. No drops left behind!
For more mindless dinners when you’re feeling tired, head here!
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.
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Chicken Wontons in Spicy Chili Sauce
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Big, beautiful, bossy flavors ahead! Shiitake mushrooms and chicken wontons swim in a brothy flavor-filled sauce and get finished with a swirl of sesame oil and chili crisp on top. Yum!
Ingredients
Chicken Wontons with Spicy Sauce:
- 3 tablespoons sesame oil, divided
- 8 ounces shiitake mushrooms, sliced
- 1 clove garlic, grated
- one 12-ounce bag frozen wontons (I like the mini chicken cilantro ones from Trader Joe’s or Costco)
- 1–2 cups chicken broth (depending on how soupy you like it)
- 1/2 cup teriyaki sauce
- 1–2 tablespoons chili crisp
Toppings:
- green onions, sliced
- sesame seeds
Instructions
- Heat 1 tablespoon sesame oil in a large nonstick skillet over medium heat. Add mushrooms; sauté until softened and yummy. Add garlic for the last minute or two of sautéing.
- Add the frozen wontons, chicken broth, and teriyaki sauce. Simmer for 5 minutes, with a lid on, until the wontons are heated through.
- Finish with remaining 2 tablespoons sesame oil, chili crisp, and top with sesame seeds and scallions.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Asian-Inspired
Keywords: chicken wontons, chicken wonton soup, wonton soup
Frequently Asked Questions For Chicken Wontons
I like the frozen mini wontons sold at Trader Joe’s, Costco, and/or the Bibigo brand. I prefer the chicken and cilantro or chicken and vegetable ones!
The mushrooms give a nice umami flavor to the whole dish, but if you’re not a fan of them, try using spinach or bok choy for something green instead. If you can’t find shiitake mushrooms but you like mushrooms, I’ve also used just white button mushrooms in a pinch and it worked great.
I actually really enjoy them as leftovers – I even eat them cold! The sauce does absorb a bit, but there’s enough for them to still be saucy and delicious.
There are many types of frozen wontons and dumplings – I would suggest any that have a similar cooking time of 5-7 minutes of steaming.
Yes! Use vegetarian wontons or dumplings.
Yes, they should be naturally dairy free.
The pre-made ones I buy in the freezer section are not. But you can buy either make them gluten-free, or buy them! Just use a gluten-free brand like this one.
Yes, of course! It would not be an SOS-style fast and easy recipe in the same way but it would absolutely be delicious. Here’s a top-rated wonton recipe from the Woks of Life.
This was so delicious! Came together in 15 minutes! I love the simplicity of this recipe but doesn’t lack tons of flavor!!! Thanks for a great dinner idea 🫶🏻
Love how easy and delicious this is!
Do you have a favorite or recommended brand of Teriyaki sauce?
We like Soyaki from Trader Joe’s!
So good! I didn’t have chili oil so I used some cayenne pepper, added too much, it was a bit too spicy. Don’t know what chili crunch is so didn’t use. The sauce didn’t get thick enough so I used corn starch. Added chopped zucchini. Only had frozen while mushrooms.
And it was still so good! I’m a big fan. Makes it seem like a restaurant dish. I want to try it with mini wantons next – I love the ones you mentioned, from Costco.
I love how easy and quick this was.
What is chili crisp in the recipe and where do you buy it please? I want to make this, but sadly do not have any Trader Joes nearby but do have Costco. Are the wontons called the same thing at Costco?
Absolutely epic recipe! Swapped teriyaki for hoisin sauce and it was rich and lovely.
Can these be made ahead?
They’re best eaten at time of making.
I love your weekly recipes, even if I don’t make them exactly, they sometimes help me decide a direction to go with what I have on hand.
Can you suggest a swap for the chili crisp for us who like less peppery spices?
You can use 1/4 teaspoon red pepper flakes!
Made this for dinner last night. It was wonderful! These are the adjustments I made:
8 oz Baby Bella mushrooms
1 cup Chicken stock
1 # pork dumplings (Costco)
1 red pepper, cut into chunks
Small head of fresh broccoli (leftover from different dinner!)
1/2 c jar teriyaki sauce
Roux (sauce from pan + cornstarch)
Really great, customizable recipe! Never used chili crisp before and it added just the right spice! (Leftovers for lunch was considerably spicier, so the chili crunch definitely blooms!)
I made this tonight and everyone in my family including the 6 and 8yr olds loved it and asked for seconds! It came together so quickly! The only changes were that I didn’t use mushrooms (bc I simply forgot) and added a sautéed shallot and served over some jasmine rice.
Awesome combination of mushrooms, wontons and spices. Went a bit overboard with the chili crunch, but a good sinus clearing doesn’t hurt. Next time I’ll add a bit more chicken broth to savor the mushrooms even more. 🌶️🌶️
So quick and easy! Great meal for last min dinner and very adaptable to different preferences in spice and veggies.
Made this twice this week! Both times I didn’t use any mushrooms: I used cabbage the first time and carrots, peas, and scallions the second. Such an adaptable recipe!
This is a FABULOUS recipe and I’ve had it for lunch the last couple of days. Swanson now makes a ramen broth that works perfect for this. To add some extra veggies, I throw in a handful of fresh spinach the last couple minutes of cooking and let it wilt. I also sub Sriracha instead of chili crisp. So tasty!!!
We’ll have to look for that ramen broth – genius.
5 stars for taste!
5 stars for how easy it was to make!
5 stars because my whole family ate it and we have no leftovers. That never happens!
I served it over rice, so I made it extra saucy. Next time I will add some green veggies, like bok choy!
This is going in the regular rotation for sure. Thank you!
This was so easy and yummy! I will be making this again.
Loved this recipe! Made it last night and my husband absolutely loved it also!
So fast and easy doesnt mean skipping on flavor… a great recipe!
I only used one cup of broth and cut back a bit on the chili crisp. Perfect!
Great recipes. My Granddaughter turned me on to your site. Thank you
These are the best!! I make them almost weekly. So flavorful and incredibly easy to make! I don’t love the TJ’s cilantro wontons, so I use the Bibigo ones from Costco.
Had to substitute a little (hate when I think I have everything and the bottles are not as full as I thought they would be). Even with those changes, this was easy and delicious. Look forward to trying with all the correct ingredients, lol.
What are chili crisps and where do you get them?
14 oz of shiitake mushrooms seems like a lot and the video doesn’t seem like that much either. Is that the correct amount?
This dish got salty pretty quickly – suggestions for adjusting? Otherwise, I thought this was a quick and easy, one-pot meal.
Hi! You can use low sodium chicken broth.
We make this at least twice a month! Great flavor, very flexible, and so easy! Wonderful recipe!