Light Wonton & Thai Peanut Chicken Sautée is a healthy and delicious dinner recipe loaded with vegetables, chicken and a spicy Thai peanut and coconut milk sauce.
Light Wonton & Thai Peanut Chicken Sautée
Light Wonton & Thai Peanut Chicken Sautée is a recreation from my favorite dish, Flying Tiger Chicken & Peapods, at Doolittle’s Woodfire Grill. The restaurant version is loaded with crunchy fried wontons, and while that tastes wonderful, I wanted to lighten the dish up and enjoy it at home.
I decided to slice up some wonton sheets and toss them in the oven to crisp them up. I was concerned they wouldn’t have the same great crisp texture you get from the fried ones in a bag, but they turned out better than expected. Not only did they pair beautifully with the sautéed chicken and veggies in the Thai peanut sauce, but I will definitely be using these for more recipes such as salad toppers.
So instead of leaving the house in this freezing weather and driving an hour to enjoy my favorite dish, I can simply whip up this sautée, grab a glass of wine and relax. There is nothing better than enjoying a delicious but lightened up version of a restaurant favorite in the comforts of your own home!
Light Wonton & Thai Peanut Chicken Sautée
Ingredients
- 20 wonton sheets
- 1 lb. chicken thinly sliced
- 2 bell peppers thinly sliced
- 2 c. shredded or matchstick carrots
- 2 c. red cabbage thinly sliced
- 2 c. snow peas
- 1 jalapeno diced
- 1 bunch green onions chopped
- Garnish - 3/4 c. peanuts
- Thai Peanut Suace
- 1 c. light coconut milk
- 1 8 oz jar Thai Kitchen thai peanut satay
- 1 Tbsp. soy sauce
- 1/2 lime juiced
Instructions
- Preheat the oven to 400°. Slice your wonton sheets into 1/4" pieces and sprinkle them on a lined baking sheet. Coat with non-stick cooking spray and bake for 10 minutes or until golden brown.
- Meanwhile, in a large non-stick saute pan, over medium-high heat, cook the chicken for 4-5 minutes. Add the peppers, continuing to cook for an additional 2-3 minutes. Next, add the cabbage, snow peas and jalapeno and cook for 2 more minutes.
- White the chicken and vegetables are cooking, whisk together the coconut milk, Thai peanut satay, soy sauce and lime juice. Add the sauce and green onions to the pan of veggies and cook for an additional 2-3 minutes.
- Right before serving, toss the veggies and chicken mixture with the wontons, gently folding it so everything is well combined. Serve immediately garnished with peanuts.
- Meanwhile
Nutrition
More lightened up favorites!
Crock Pot Chicken Tortilla Soup
Light BBQ Chicken, Cheddar & Pineapple Tostadas
Light Chipotle Chicken & Rice Stuffed Peppers
Thalia @ butter and brioche says
Never tried a salad with fried wonton pieces through it.. this is definitely a delicious salad I need to try!
Adriana Acevedo says
looks delicious! definitely going to try
Thalia @ butter and brioche says
Never tried a salad with fried wonton pieces through it.. this is definitely a delicious salad I need to try!