Do you have a favorite frozen food? I can’t get enough of Trader Joe’s frozen chicken wontons with Soyaki teriyaki sauce. They make a perfect quick work-from-home lunch in 20 minutes or less.
You can make this recipe with any mini wontons or potstickers. Different brands use different dough, but they all work well in this stir fry.
This stir fry accepts many vegetables; I used some of my favorites here. Feel free to experiment or use up what’s in your fridge.
Ingredients for this Wonton Stir Fry
To get started, you’ll need Trader Joe’s Mini Wontons (or another brand), chopped vegetables such as carrots, cauliflower, shallots, and asparagus, plus seasonings.
You’ll also need teriyaki sauce for the stir fry—Trader Joe’s Soyaki is what I used. Fresh herbs like Thai basil are a great finishing touch. I like to serve this with fresh mashed guacamole made with cilantro for a satisfying lunch.
Let’s Make Trader Joe’s Chicken Cilantro Mini Wontons Stir Fry
Step 1. Make the guacamole ahead so it’s ready when the stir fry finishes.
Remove the skin and pit from the avocado, dice it into a bowl, then add garlic salt, pepper, and chopped cilantro. Mash with a fork until combined and set aside.
Step 2. Heat a medium skillet over medium-high heat and add a little olive oil.
Step 3. Add the raw diced vegetables and the frozen wontons (here I used Trader Joe’s Chicken Cilantro Mini Wontons).
Step 4. Cook, stirring occasionally, until the vegetables start to soften and the wontons brown on the edges so everything cooks evenly and doesn’t stick.
Step 5. When the wontons are browned, add the teriyaki sauce and a splash of water, then cover and reduce heat to medium-low to steam briefly.
Step 6. I used about 3 tablespoons of Trader Joe’s Soyaki teriyaki. Add ½ cup water, cover, and simmer 3–5 minutes until most of the liquid has evaporated.
Step 7. Remove the cover and continue stirring until the remaining liquid cooks off and the sauce clings to the wontons and vegetables.
Step 8. Take the pan off the heat, plate the stir fry, add a scoop of guacamole, and sprinkle with fresh Thai basil to taste.
Serve and enjoy!
Final tips for this wonton stir fry
Here are a few ideas to make the most of this meal:
- Pair the stir fry with a light white wine for an easy weeknight dinner.
- Serve with frozen spring rolls if you’re making a larger meal.
- A green salad dressed with an Asian-style vinaigrette, ginger, or sesame dressing complements this dish well.
Are you a foodie too?
Find me on Instagram @sipbitego to share what you think about this recipe. If you enjoy making restaurant-style food at home, consider subscribing to the Sip Bite Go channel for more ideas.
More recipes using Trader Joe’s ingredients
Are you a Trader Joe’s enthusiast too? I love browsing Trader Joe’s and bringing new finds into simple, flavorful recipes. Here are a few of my favorite ways to use Trader Joe’s products:
- Cauliflower rice: Use it as a breadcrumb substitute or as a base for vegetable stir fry.
- Ready-made pizza dough: Great for quick homemade pizzas.
- Frozen gyoza and potstickers: Use them in stir fries or pan-fry and serve with dipping sauce.
- Everything But The Bagel seasoning: Delicious on focaccia or baked goods.
- Cheese: Trader Joe’s cheeses are versatile for gratins, stuffed peppers, or pasta dishes.
Find more favorite recipes and ideas using Trader Joe’s ingredients on the site.
Trader Joe’s Chicken Cilantro Mini Wontons Stir Fry
Video
Ingredients
For the guacamole
- 1 medium avocado
- ¼ tsp garlic salt
- 1 tbsp fresh cilantro, chopped
- ¼ tsp pepper
For the wonton stir fry
- 1 medium carrot, diced (about 1″)
- 1 cup cauliflower, in large pieces
- 2 tbsp shallots, diced (about ½”)
- 2 asparagus spears, diced (about 1″)
- 1 tsp olive oil
- 12 frozen wontons (Trader Joe’s Mini Wontons or similar)
- 3 tbsp teriyaki sauce (Soyaki or similar)
- ½ cup water
- 1 tsp fresh Thai basil, chopped
Instructions
- Make the guacamole: remove skin and pit from the avocado, dice it into a bowl, add garlic salt, pepper, and cilantro, then mash with a fork and set aside.
- Heat a medium skillet over medium-high heat, add olive oil, then add the diced vegetables and frozen wontons. Cook a few minutes, stirring occasionally to prevent sticking and to brown the wontons.
- Once the wontons are browned, add the teriyaki sauce and ½ cup water. Cover, reduce heat to medium-low, and simmer 3–5 minutes until most liquid evaporates.
- Uncover and stir until the remaining water cooks off and the sauce coats the wontons and vegetables. Remove from heat, plate, add guacamole, and sprinkle with fresh Thai basil.
Notes
- Wontons: I used Trader Joe’s Chicken Cilantro Mini Wontons, but any frozen wontons or potstickers will work.
- Garnish: Fresh herbs like Thai basil, cilantro, or chives add brightness.
- Meal prep: Dice vegetables ahead of time and store in the fridge for quick lunches during the week.