Lately, I’ve been all about meals that are cozy, packed with flavor, and still leave me feeling good, and this high protein coconut curry chicken wonton skillet has been on repeat. It has everything I want in a weeknight dinner: tender chicken, tons of veggies, pillowy wontons, and a rich, coconut curry broth that ties it all together. It’s not quite a soup, but not dry either. It’s that perfect in-between, saucy, brothy dish that feels both comforting and satisfying.
This is one of those meals that comes together in one pan but tastes like you put in way more effort. The combination of shredded chicken and chicken wontons gives it a serious protein boost, while the cabbage, snap peas, and mushrooms keep it fresh and balanced. It’s hearty without feeling heavy, which is exactly the kind of meal I crave during busy weeks.
How to Make High Protein Coconut Curry Chicken Wonton Skillet
This recipe is all about layering simple ingredients to build big flavor. You’ll start by cooking and shredding your chicken, which can easily be done ahead of time if you’re meal prepping. Having that ready to go makes everything else come together quickly. You can also use rotisserie chicken here (about 2-3 cups).
Next, you’ll sauté your vegetables in a large pan or pot (I used this one) until they’re just slightly softened (they’ll finish cooking in the borth). This step is key, as it enhances their flavor and gives the dish a really nice texture. Once your veggies are ready, you’ll pour in your coconut curry sauce, which is where all the richness and bold flavor comes from. The coconut milk makes it creamy, while the curry paste, ginger, and coconut aminos add depth and a subtle kick.
Then comes the easiest part, which is adding the frozen wontons straight into the pan. They cook right in the sauce, absorbing all that flavor as they heat through. Once they’re tender, you’ll stir in your shredded chicken and let everything simmer together until warm and cohesive. The end result is a perfectly saucy, high protein skillet meal that feels like comfort food but is still balanced and nourishing.
Tips & Best Practices
Don’t rush the veggie step, as letting them cook for a few minutes before adding the sauce really builds flavor and keeps them from tasting raw. If you prefer a thicker, less brothy consistency, let the dish simmer a bit longer uncovered to reduce the sauce slightly. You can also make a corn starch slurry (1.5 tbsp corn starch and 2 tsp water mixed well) and add that to the dish to thicken the sauce.
Fresh ginger makes a big difference here, adding brightness and depth that really elevates the dish. If you like heat, chili crisp on top is a game changer (or sriracha), it adds both spice and texture that contrasts perfectly with the creamy sauce.
This dish is also great for meal prep. The flavors deepen as it sits, though the wontons will soften a bit over time. If you plan to make this ahead, you can leave the wontons separate and just add them when reheating.
People Also Ask
Is this actually a soup?
Not quite—it’s more of a brothy, saucy skillet dish. There’s enough liquid to coat everything and keep it flavorful, but it’s not meant to be a traditional soup. You can up the liquid content (double the sauce and cut it with some loq sodium chicken broth) to make this a soup though.
Can I swap the protein?
Yes, shrimp or tofu would work well here, though it may slightly change the texture and protein content. I would recommend adding those on top of the finished product.
Can I make it spicier?
Definitely. Add more red curry paste or top with chili crisp for extra heat. You can also add sriracha into the sauce to make it hotter and add great flavor.
What can I use instead of wontons?
You can swap in noodles, rice, or even leave them out for a lower-carb option.
Any other easy dinner ideas?
Tons, actually! Here are some of my favorites:
- Sweet Ginger Chili Chicken Bowls
- Firecracker Turkey Bowls
- Greek Salmon Bowls
- One-Pot “Stuffed” Cabbage Skillet
High Protein Coconut Curry Chicken Wonton Skillet
Equipment
- Cutting Boards
- Large Skillet
Ingredients
- 8 oz sliced mushrooms washed, baby bella or white
- 8 oz sugar snap peas
- 14 oz shredded cabbage or slaw mix
- 28 mini wontons I used the Trader Joe's Chicken & Cilantro Mini Wontons
- 1.5 lb chicken breast cooked and shredded
- Oil spray
- 13 oz light coconut milk (one can)
- 5 tbsp coconut aminos
- 1 tbsp monk fruit sweetener
- 2.5 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp fresh ginger grated
- 2 tsp sesame oil
- 4 lime wedges
- 4 tbsp fresh cilantro chopped
- 4 tsp chili crisp Optional
Instructions
- Begin by cooking the chicken breast until fully cooked through, then let it cool slightly before shredding it into bite-sized pieces and setting it aside. While the chicken is cooling, wash and prepare your vegetables, making sure the mushrooms are clean and the snap peas are trimmed if needed.
- In a bowl, combine the light coconut milk, coconut aminos, monk fruit sweetener, red curry paste, fish sauce, grated fresh ginger, and sesame oil, stirring until the sauce is smooth and well combined.
- Heat a large pan over medium heat and lightly coat it with oil spray, then add the mushrooms, sugar snap peas, and shredded cabbage. Cook the vegetables for 3-5 minutes, stirring occasionally, until they just begin to soften while still keeping a bit of their texture.
- Pour the prepared coconut curry sauce into the pan and stir to combine, allowing it to come to a gentle simmer. Add the frozen chicken wontons directly into the pan and let them cook in the sauce until they are fully heated through and tender (about 10 min).
- Once the wontons are cooked, add the shredded chicken into the pan and stir everything together, letting it simmer for a few more minutes until the chicken is warmed through and the sauce has slightly thickened and coated everything.
- Remove from heat and serve warm, finishing each bowl with a squeeze of fresh lime juice, a sprinkle of chopped cilantro, and optional chili crisp for added heat and texture.
