Thai Garden Chicken Wonton Broth Bowl

By drinkfairy

This is similar to Panera's Thai Chicken Wonton Broth Bowl.

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
• Notes: You can substitute premade wontons. I also like to add spinach or baby kale.

Details

Servings 1
Adapted from becomingpigzilla.com

Preparation

Step 1

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.