Asian Chicken Nachos

These Asian chicken nachos sit on a bed of crispy baked wonton chips and are layered with Asian spiced chicken, red onions, jalapeños, cheese and finished with a spicy peanut sauce. They’re nachos that are packed with flavor in a whole new way!

Asian Chicken Nachos

I’m going to pretend like I am REALLY into football this season. Because NACHOS.

However, in reality my team is just terrible this year. And when I try to watch them play on the boob-tube I get anxiety. But, this is why nachos were invented. Because eating your feelings with an entire pan (or 3) of nachos can help you cope with all the things. So this year game day = averting my eyes from the TV + all the nachos in my face.

Asian Chicken Nachos

Asian Chicken Nachos
AKA crunch-tastic, fully loaded carbs that will make you weep tears of pure exultation. (<–Nerd alert. Word of the day.)

Shatteringly thin and crispy wontons layered with tender crumbles of garlicky, gingery, umami packed chicken, pungent red onions, spicy jalapenos, shredded peppery pepper jack, and mild Monterey jack cheese. Baked until bubbly and melted, then topped with creamy avocado, fresh scallions, herbaceous cilantro, piquant red pepper flakes, nutty sesame seeds and finished with a generous squeeze of tart lime juice. AND THEN generously drizzled with a creamy, silky, slight sweet, spicy peanut sauce. You guys, it’s East meets West in a seriously EPIC way.

Asian Chicken Nachos

Recipe Notes, Tips & Tricks:
1. While I used ground chicken for my nachos, you can absolutely substitute ground turkey, pork or beef if you would like! Generally I am a big fan of using plain ground chicken (with both white and dark meat in the mixture), but I have made these nachos with all white meat ground chicken before and didn’t notice a huge difference.

2. Wonton wrappers can be found in the refrigerated section of most grocery stores. Wonton wrappers and egg roll wrappers are basically the same the same thing (both are an egg-noodle dough), however they vary in size. Wonton wrappers are significantly smaller than egg roll wrappers. If you can only find egg roll wrappers, you can substitute those, just make sure you cut the wrappers into quarters instead of in half.

3. When baking your wonton wrappers, be very careful! They can go from golden brown and delicious to dark and burnt pretty quickly. I baked mine for 8 minutes (rotating the pans from the top to middle position halfway through), and they were perfect, but every oven is different!

4. Like anything you are cooking, make sure you adjust the peanut sauce for taste and consistency to your own liking! Add more honey for sweetness, vinegar for sourness, or sriracha for more spice. If you want a thinner sauce, add a bit of water until the desired consistency is achieved. If you don’t have a food processor or blender, you can easily make the sauce in a small bowl. Just make sure you finely dice the garlic first and whisk everything together well.

5. You can make the peanut sauce in advance and store it in the refrigerator. However, the sauce will become thick! Simply whisk in a bit of water to loosen it up.

6. The plain wonton wrappers can be baked a day in advanced if needed. Let them cool completely and store them in an airtight container. However, the assembled and baked nachos are best served and eaten immediately.

Click here for the peanut sauce recipe.

Asian Chicken Nachos
 
Prep Time
Cook Time
Total Time
 
These Asian chicken nachos sit on a bed of crispy baked wonton chips and are layered with Asian spiced chicken, red onions, jalapeños, cheese and finished with a spicy peanut sauce. They're nachos that are packed with flavor in a whole new way!
Author:
Recipe Type: Appetizer
Serves: 4 servings
Ingredients
  • Vegetable Oil or cooking spray
  • 6 ounces Small Wonton Wrappers – cut in half diagonally (about 24 wrappers)*
  • 1 Thai Red Chile – seeded if desired and finely diced
  • 4 Cloves Garlic – minced
  • 1 TBS Ginger – peeled and grated
  • 1 pound Ground Chicken can substitute pork or beef
  • 1 ½ TBS Low Sodium Soy Sauce
  • 1 TBS Fish Sauce
  • 2 TBS Rice Wine Vinegar
  • 1 tsp Sesame Oil
  • 1 tsp Granulated Sugar or Honey
  • Salt and Pepper
  • 1 Cup Shredded Monterey Jack Cheese
  • 1 Cup Shredded Pepper Jack Cheese
  • ¼ Red Onion – thinly sliced
  • 1 Jalapeno – thinly sliced
Spicy Peanut Sauce:
  • Click the link above for the recipe.
Optional Garnish: Thinly Sliced Scallions, Chopped Cilantro, Sliced Avocado, Shredded Red Cabbage, Lime Wedges, Sliced Red Chile, Sesame Seeds
    Instructions
    Make the peanut sauce:
    1. Click the link above for the recipe.
    2. Preheat oven to 350 degrees F. Line two sheet large rimmed baking sheets with aluminum foil.
    For the wonton chips:
    1. Divide the cut wontons between the baking sheets, making sure to arrange the wontons in a single layer. Brush both of the wontons with a bit of oil (or spray them evenly with cooking spray), and season generously with salt. Bake (on the upper ⅓rd and middle shelves of the oven) until golden brown, about 7-10 minutes, rotating the pans from top to middle half way through cooking. Remove from oven and let cool.
    Meanwhile, prepare the chicken:
    1. Heat 1 tablespoon of oil in a large skillet, or wok, over high heat. Add the chile, garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add in the chicken and season generously with salt and pepper. Cook, using a spoon to break it up into smaller pieces, and stir-fry until almost cooked through and starting to brown, about 6-8 minutes. Add in the soy sauce, fish sauce, vinegar, sesame oil and sugar. Cook, stirring, until the liquid is reduced and coats the chicken, about 2-3 minutes. Transfer to a medium bowl. Taste and adjust for seasoning with salt and pepper.
    Assemble the nachos:
    1. Spoon half of the chicken mixture over the chips on one baking sheet. Top with half of each cheese, half the red onions and half of the jalapenos. Top with another layer of chips and the remaining chicken, cheese, onions and jalapenos.
    2. Bake until the cheese is melted and bubbling, about 10 minutes.
    3. Garnish with desired toppings, drizzle with peanut sauce and enjoy!
    Notes
    1. While I used ground chicken for my nachos, you can absolutely substitute ground turkey, pork or beef if you would like! Generally I am a big fan of using plain ground chicken (with both white and dark meat in the mixture), but I have made these nachos with all white meat ground chicken before and didn’t notice a huge difference.

    2. Wonton wrappers can be found in the refrigerated section of most grocery stores. Wonton wrappers and egg roll wrappers are basically the same the same thing (both are an egg-noodle dough), however they vary in size. Wonton wrappers are significantly smaller than egg roll wrappers. If you can only find egg roll wrappers, you can substitute those, just make sure you cut the wrappers into quarters instead of in half.

    3. When baking your wonton wrappers, be very careful! They can go from golden brown and delicious to dark and burnt pretty quickly. I baked mine for 8 minutes (rotating the pans from the top to middle position halfway through), and they were perfect, but every oven is different!

    4. Like anything you are cooking, make sure you adjust the peanut sauce for taste and consistency to your own liking! Add more honey for sweetness, vinegar for sourness, or sriracha for more spice. If you want a thinner sauce, add a bit of water until the desired consistency is achieved. If you don’t have a food processor or blender, you can easily make the sauce in a small bowl. Just make sure you finely dice the garlic first and whisk everything together well.

    5. You can make the peanut sauce in advance and store it in the refrigerator. However, the sauce will become thick! Simply whisk in a bit of water to loosen it up.

    6. The plain wonton wrappers can be baked a day in advanced if needed. Let them cool completely and store them in an airtight container. However, the assembled and baked nachos are best served and eaten immediately.

     

    Cheyanne Holzworth

    Hi there! My name is Cheyanne. I am an avid foodie, culinary school graduate, recipe developer and newbie blogger. I find peace and joy being in the kitchen and am obsessed with feeding anyone who has an appetite. I am also a lover of food porn. I picked up a camera one day and fell in love with food photography. Then I got a wack-a-me-me idea to start a food blog and the rest is history. No Spoon Necessary is a place where I share my passion for food and photography with all who care to join me. I also rant, ramble on and share my life a little. In a world filled with so many talented food bloggers, I am simply trying to carve my space in www dot com land, take you all with me on the crazy ride and cook 'n eat some delicious food along the way! So, strap on that apron and work some culinary magic with me. Cheers!

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