Total Time
36mins
Prep 20 mins
Cook 16 mins

This recipe comes together quickly and is great for using up leftover chicken or turkey. I made the recipe without the crunchy won tons because the packages were just too large for me when the recipe calls for only 8 skins. If you want some extra crunch, chow mein noodles would be good. We served this over brown rice.

Ingredients Nutrition

Directions

  1. Crispy wontons:.
  2. Preheat oven to 375 degrees.
  3. Brush a baking sheet and teh wonton skins lightly on both sides with 2 tsp of oil.
  4. Season with salt and bake for 10-12 minutes, or until browned and crisp.
  5. Transfer to a cooling rack and reserve.
  6. In a large heavy skillet or wok, heat 1T of canola oil over medium-high heat.
  7. Add the scallion, garlic, cabbage, celery, bamboo shoots and mushrooms and stir-fry until cabbage is soft and wilted, about 3-4 minutes.
  8. Add the sugar, 3/4 cup of the chicken broth, soy sauce and sesame oil and cook for 3 minutes.
  9. Dissolve the cornstarch in the cooking sherry and add the mixture to the skillet.
  10. If it seems a little dry, add the extra 1/4 cup chicken broth.
  11. Add the chicken and heat through.
  12. Serve over the cooked brown rice and topped with sesame seeds and reserved crushed wonton skins.