Chicken, Vegetable & Wonton Stir Fry

When you buy a big bag of mini wontons at Costco, it can take a long time to use up. Wonton soup is my normal go to, but I was curious to see what other ideas were out there. In an internet search one day I stumbled across with idea for a stir fry with a homemade sauce on a site called Cookin Canuk. I had to give it a try.

I have made it twice now and it came out great each time.  Their recipe says to use 3 cups of broccoli, but I always just pull out whatever is in the fridge or buy what I feel like eating.  I've been enjoying Broccoli Rappini, baby bok choy, sweet peppers, snap peas and shredded carrots in a random combination. I never know what it will be until the last minute. She steamed her broccoli. I stir fried everything. I also usually add some onion to the mix.  

Below I have tried offer the recipe with the changes I made. The amount of vegetables changes every time, so that is a guess. The rest I made like the original recipe.  It was super fast to prepare, really filling and had a good flavor.  My only note is I think 4 servings is a stretch. Def would have to serve sides with it. I would guess 2-3 depending on appetites as a stand alone dish.  Enjoy!

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Chicken Vegetable & Wonton Stir Fry
2-3 Servings

Ingredients -

32                  Mini chicken cilantro wontons (I bought them at Costco

1/2                Sweet onion, diced or sliced

1 clove          Garlic, minced
1 T                Fresh ginger, minced
4 tsp              Oil, divided

6 oz               Crimini mushrooms, sliced
1                    Red bell pepper, cut into ¾-inch pieces
4+  C            Vegetables (rappini, broccoli, bok choy, carrots, peppers, etc.)

6 T                Stir Fry Sauce 

Stir Fry Sauce - (this makes about double what you need.)

6 T                 Soy sauce
6 T                 Water
3 T                 Honey or Agave
1 T                 Cornstarch
2 tsp               Sesame Oil
1-1/2 tsp         Rice vinegar
1-1.2 tsp         Chili garlic sauce (I used Siracha) 

Instructions -

Mix up all the ingredients for the stir fry sauce and store in the refrigerator until ready to use. 

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 (or the 2 sides) are golden brown,  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. Saute the onion and garlic for a few minutes. Add the mushrooms and saute for a few minutes. Add the rest of the vegetables to the skillet and cook until all is still slightly crisp.  Add the wonton and gently mix. 

Give the stir fry sauce a good mix to make sure the cornstarch is well blended. then add 6 T to the frying pan, stirring gently until the sauce starts to thicken. Turn the heat to low, cover the pan and let heat gently for a few minutes.

Divide onto plates and serve.