Thai Garden Chicken Wonton Broth Bowl

Published April 18, 2016 by jenmatteson

I haven’t been to Panera in a long time. A really long time. Until recently. And I noticed their menu has changed quite a bit. They seem to have a bit more global flavors than I remember, and I really like the change!

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Granted, they aren’t too far out there, as I can understand they want to continue to appeal to the general public, but some new fun items none the less. The Thai Garden Chicken Wonton Broth Bowl (not sure why it just can’t be called soup) really caught my eye. And, I loved it! And of course, I thought how hard could it be to make it at home?

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The hardest part of this broth bowl was making the wontons. And really, it wasn’t hard at all, it was just really tedious. The recipe called for a pound of ground chicken, but seeing as though a little goes a long way, I only  used 1/2 pound, and it still made about 25 wontons. Another great option is to use frozen pre-made wontons. Costco actually has some pretty good chicken wontons. Because I made a large pot for just the two of us, the only thing I would have done differently next time is add only the wontons I intend to eat that day. The wonton wrapper itself started to fall apart by day 3 from sitting in the liquid so long. I would keep the others uncooked and wrapped up to throw in when I heat up the soup. Overall, I really liked it. Nate was kind enough to let me know that I can make that any time I want…meaning he really liked it, too!

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Thai Garden Chicken Wonton Broth Bowl

Source: Adapted from Spark People
Servings: 8

Ingredients

1/2 pound extra lean ground chicken
1 tbsp. dried minced onion (I subbed 1/4 of a fresh onion, diced finely)
4 cloves garlic, minced, separated
1 tbsp. Ponzu sauce
1/2 tsp sesame oil
2 tsp plus 2 tbsp. ginger root, grated, separated
1/2 tsp. seasoned rice vinegar
48 wonton or pot sticker wrappers
8 cups low sodium chicken broth
2 cup water
3 medium carrots, julienned
4 oz. Portabella mushrooms, sliced
2 crowns broccoli, cut into medium florets
2 tbsp. Miso
2 tsp. sweet red chili sauce
3 green onions, rough chopped
1 cup Napa cabbage, rough chopped
sesame seeds, toasted

Directions

1. In a medium bowl, combine ground chicken, onion, 2 cloves minced garlic, Ponzu, sesame oil, 2 tsp ginger, and vinegar. Scoop one tablespoon of chicken mixture on wonton wrapper. Seal edges with water and set aside.

2. In large soup pot or Dutch oven, bring chicken broth and water to a boil. Add carrots and continue to boil for 3-5 minutes.

3. Lightly sauté 2 tbsp. ginger, remaining garlic and add mushrooms, about 5 minutes until mushrooms are soft and fragrant. Add mushrooms, broccoli, miso and sweet chili sauce. After simmering 10 minutes, add green onion, cabbage and wontons. Cook wontons until chicken is cooked through, about 4 minutes. Serve and garnish with sesame seeds.

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2 comments on “Thai Garden Chicken Wonton Broth Bowl

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