Updated: Apr 27, 2020
4 boneless and skinless chicken breast, cubed
2 package of won ton wrappers
1 cup of cooked bean threads - as per directions on the package
8 cups of veggie stock
1 cup of fresh chopped cilantro, stems removed
2 cups of Bok Choy or Red Cabbage for a bit of color
1/4 cup raw honey
2 tablespoons soy sauce
1 teaspoon of ground ginger
salt and pepper to taste
1 bunch of green onions diced
1 red pepper diced
I make the won tons in advance and freeze them, it makes it easier to handle, so plan ahead.
In a small bowl whisk up the honey, soy sauce, ginger and salt, and pepper. Pour over chicken cubes in another bowl and toss to coat. Let sit in the sauce for about 1 hour before cooking. Preheat a nonstick skillet over medium heat and brown chicken on each side. Remove from heat and let cool for about an hour.
Place cooled chicken in the food processor and pulse to puree. Next, add the bean threads and cilantro and pulse to combine. Next, add the cabbage and pulse a few times about 4 pulses should do it.
Next fill the won ton wrappers with about teaspoon of the chicken mixture, wet the edges of wrappers, and pinched to close. Place on a parchment-lined small cookie sheet covered with a damp towel and repeat until all wrappers are filled. At this point, you can either go right to the soup or place the won tons in the freezer on the cookie sheet. Once frozen you can transfer to a freezer bag. I freeze them on the cookie sheet so that they do not stick together.
Ready to make the soup, place veggie stock in a large soup pot and bring to a boil. Next drop in the won tons. I usually cook 6 to 8 per serving; boil frozen won tons for 3 minutes and fresh 1 to 1/2 minutes.
To plate, place green onions and red peppers on the bottom of each bowl and fill with soup and serve,