Stir-Fried Ground Chicken Wontons with Sweet and Sour Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Pan-fried wontons stuffed with seasoned ground chicken, crisp vegetables, and water chestnuts, served alongside a tangy sweet and sour dipping sauce. This Thai recipe, ready in about 35 minutes, pairs ground chicken, finely diced carrot, finely chopped green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz ground chicken
• 1/4 cup finely diced carrot
• 1/4 cup finely chopped green beans
• 1/4 cup finely chopped water chestnuts
• 12 pieces wonton wrappers
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 2 tbsp rice vinegar
• 3 tbsp ketchup
• 1 tbsp sugar
• 1/4 cup water
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tbsp water (for cornstarch slurry)

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a mixing bowl, combine 8 oz ground chicken, 1/4 cup finely diced carrot, 1/4 cup finely chopped green beans, 1/4 cup finely chopped water chestnuts, and 1/2 tsp black pepper. Mix thoroughly until evenly combined.
2. Step 2: Place 1 heaping teaspoon of the chicken mixture into the center of each of the 12 wonton wrappers. Moisten the edges with water and fold into triangles, pressing edges firmly to seal.
3. Step 3: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the wontons in a single layer and cook for 3-4 minutes per side until golden brown and crispy on the edges.
4. Step 4: Meanwhile, in a small saucepan, whisk together 2 tbsp rice vinegar, 3 tbsp ketchup, 1 tbsp sugar, 1/4 cup water, and 1 tbsp soy sauce. Bring to a simmer over medium heat.
5. Step 5: Mix 1 tsp cornstarch with 1 tbsp water to create a slurry. Slowly whisk the slurry into the simmering sauce and cook for 1-2 minutes until the sauce thickens and coats the back of a spoon.
6. Step 6: Serve the crispy chicken wontons hot with the sweet and sour sauce on the side for dipping.