Chicken appetizer in bowls

Ingredients:

Bowls

• 450 g skinless and boneless chicken thighs, diced
• 6 tbsp. l. rapeseed oil
• 1/3 cup diced carrots
• 1/3 cup diced celery
• 1/3 cup diced red bell pepper
• 1/3 cup diced sugar snap peas
• 1/3 cup diced red onion
• 1 tsp. chopped peeled ginger
• 1 teaspoon crushed garlic
• 1/3 cup mung bean sprouts, halved
• 0.5 cups chopped shiitake mushroom caps
• 2 tbsp green onions, diced
• 1 tbsp. chopped peanuts
• 6 sheets of wonton dough
• Iceberg lettuce leaves, for serving
• 0.5 tsp. black sesame seeds

Sauce

• 0.5 cup soy sauce
• 2 tbsp. l. rice vinegar
• 1 tbsp. minced garlic
• 1 tbsp. chopped peeled ginger
• 1 tbsp sambal oelek (Asian chili sauce)
• 1 tbsp plum sauce
• 1 tbsp hoisin sauce
• 1 tbsp mirin (sweet rice wine)
• 1 tsp chopped fresh cilantro
• 1 tsp toasted sesame seeds
• 1/4 tsp. dark sesame oil

Preparation:

1. Prepare the sauceMix all ingredients in a bowl and set aside. Stir again before using.
   
   Prepare the bowlsHeat 2 tablespoons of canola oil in a skillet over high heat. Add the chicken and cook until cooked through, about 3 minutes. Add the carrots, celery, bell pepper, peas, and red onion and cook for about 3 minutes. Add the ginger, garlic, sprouts, and shiitake mushrooms. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits from the bottom of the pan. Transfer to a bowl and sprinkle with green onions and peanuts.
2. Wipe out the skillet. Heat the remaining 4 tablespoons of canola oil over high heat. Fry the wontons until golden brown and crispy, about 15 seconds per side. Transfer to paper towels and season with salt.
3. Fill the lettuce leaves with the vegetable mixture. Sprinkle with sesame seeds. Crumble the wontons on top or serve them alongside. Serve with the remaining dressing.
   
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