Ingredients
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes1 tablespoon sesame oil3 medium carrots, sliced2 celery ribs, chopped1 medium onion, chopped6 cups chicken broth1/3 cup teriyaki sauce1/4 cup chili garlic sauce1 package (14 ounces) wonton wrappers, cut into 1/4-inch strips2 cups sliced fresh shiitake mushrooms1/3 cup chopped celery leaves1/4 cup minced fresh basil2 tablespoons minced fresh cilantro2 green onions, sliced
Preparation
In a Dutch oven, cook chicken in oil over medium heat until no longer pink. Remove and keep warm. In the same pan, saute the carrots, celery and onion until tender. Stir in the broth, teriyaki sauce, garlic sauce and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Add the wonton strips, mushrooms, celery leaves, basil and cilantro. Cook and stir for 4-5 minutes or until wonton strips and mushrooms are tender. Sprinkle with green onions.
