Faster-Than-Takeout Chicken Wonton Stir-Fry with Sugar Snap Peas
Chicken Wonton Stir-Fry with Sugar Snap Peas: If you are looking for a quick delicious meal then this one’s for you. Fresh lasagna pasta sheets are cleverly cut into nice wonton-esque squares tossed together with fresh crisp snap peas, cubed chicken thighs, and a sweet and savory sukiyaki sauce.
Cut pasta squares: Bring a medium saucepan of salted water to a boil. Stack 3 of the pasta sheets (save rest for own use). Cut the stack into 4 (2- x6-inch) strips. Stack strips, then cut across into 2- x2-inch squares (like wonton squares). Cover with a damp paper towel to keep from drying out and set aside until step 4.
Prep aromatics & chicken: Peel and finely chop 1 teaspoon garlic and 1 tablespoon ginger. Pat chicken dry, then season all over with salt and pepper.
Stir-fry chicken: Heat 2 tablespoons neutral oil in a medium nonstick skillet over high until shimmering. Add chicken and cook, stirring once or twice, until browned in spots, 3–4 minutes. Add chopped garlic and ginger and stir-fry until fragrant, about 1 minute. Remove from heat.
Cook wonton squares: Meanwhile, add pasta wonton squares to boiling water and cook, stirring to prevent sticking, until tender, about 2 minutes. Reserve ¼ cup cooking water, then drain wonton squares.
Finish stir-fry: Heat skillet with chicken over high. Add snap peas, pasta, and 1 teaspoon of sesame oil. Stir-fry until combined, about 1 minute. Add sukiyaki sauce, 2 tablespoons of the reserved cooking water, and 1 tablespoon vinegar. Stir-fry until pasta is coated in sauce, 2–3 minutes. If pasta is dry, add 1 teaspoon of the remaining cooking water at a time, as needed.
Chop cilantro & serve: Coarsely chop cilantro and tender stems together. Serve chicken wonton stir-fry garnished with sesame seeds and chopped cilantro. Enjoy!
Sesame, Wheat, Soy and Egg. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.