Thai Chicken Won-tons With Peanut Dipping Sauce

Hey fellow food friends, welcome to Meat Your Vegetables. A safe food space for carnivores and herbivores alike.  I am Daniel Peikes, by day I do something boring that no one understands for a bank, and on nights and weekend I like to play with my…food.

My partner in crime is Rachel. She is a pescatarian (which means she eats fish but not meat), but is sensitive to needs of all types of eaters.  One of our regular features will we an ingredient challenge, where one of us provides something for us both to cook with that is a little out of the other’s wheelhouse.

I came in to possession of copious  amounts of slightly damaged chicken breast.  They didn’t look very pretty but they tasted fine, so I figured this was the perfect occasion for me to challenge Rachel to a chicken throw down.  I have been dying to play around with some Thai flavors and needed something that would hide the poor aesthetics of the chicken.

Thai Chicken Won-Tons With Peanut Dipping Sauce

Course Appetizer, Side Dish
Cuisine Thai
Prep Time 1 hour
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 12 Pieces
Author Daniel Peikes


  • 1 Pound Boneless, Skinless chicken breasts About 3 medium sized breasts
  • 1 recipe Thai Marinade See recipe below
  • 12 Won-ton skins Thawed
  • 1 Egg Beaten
  • Vegetable Oil for Frying


  1. Add the whole chicken breasts into the marinade and let it marinate in the refrigerator for at least an hour.
  2. Chop the the chicken with a chef's knife into a very fine dice.
  3. Fill the won-ton skins with the chicken, seal with the beaten egg, and crimp the edges.
  4. In a dutch oven or a large heavy pot add enough oil to come about 3/4 the way to the top. Place over medium heat and bring the oil to about 350 F. A frying/candy thermometer is an excellent tool for this.
  5. Fry the won-tons in batches of three, as to not crowd the pan, until golden brown. Be careful that your oil does not get too hot or too.

Thai Marinade

Course Sauce
Cuisine Thai
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Author Daniel Peikes


  • 1/4 Cup Soy Sauce
  • 1 Tablespoon Rice Wine Vinegar
  • 1" Piece Ginger Grated
  • 3 Cloves Fresh Garlic Chopped
  • 1 Shallot Chopped
  • 1" Piece Lemongrass Sliced thinly
  • Juice from 1 Medium Lime
  • 3 Kafir Lime Leaves
  • 1/4 Teaspoon Black Pepper
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Garlic Chili Paste
  • 1 Fistfull Cilantro Chopped


  1. Combine all the ingredients and stir thoroughly to combine. Add you the protein or vegetable you want to marinate and let it sit if the fridge for a minimum of an hour.

Peanut Dipping Sauce

Course Sauce
Cuisine Thai
Author Daniel Peikes


  • 1/4 Cup Creamy Peanut butter
  • 1 Tablespoon Rice Wine Vinegar
  • 1 Tablespoon Soy Sauce
  • 2 Tablespoons Coconut Milk
  • 1/4 Teaspoon Red Pepper Flakes Optional


  1. Combine all the ingredients in a small saucepan. Cook oven low heat stirring constantly until combined.

Please let me know what you think of the dish in the comments, and if you like my Chicken dish or Rachel’s better.  You can find her’s here: Coconut Chicken and Spicy Soba Noodles

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