High Protein Coconut Curry Chicken Wonton Skillet
A high protein coconut curry chicken wonton skillet packed with veggies and tossed in a rich, flavorful brothy sauce.
Equipment
- Cutting Boards
- Large Skillet
Ingredients
Base
- 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
Sauce
- 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
Garnish
- 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.
Nutrition
Calories: 475kcalCarbohydrates: 41gProtein: 47gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 113mgSodium: 1237mgPotassium: 1132mgFiber: 7gSugar: 9gVitamin A: 2278IUVitamin C: 80mgCalcium: 96mgIron: 4mg
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