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!

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
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.

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

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• Author: Cheyanne Holzworth
• Total Time: 40 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Crispy wonton chips layered with flavorful Asian-spiced chicken, cheese, and veggies. Topped with a spicy peanut sauce for an unforgettable twist on nachos!

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Ingredients

Units USM Scale 1x2x3x

• Vegetable Oil or cooking spray
• 6 oz (170 g) 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 lbs (454 g) Ground Chicken can substitute pork or beef
• 1 1/2 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 cups (237 ml) Shredded Monterey Jack Cheese
• 1 cups (237 ml) Shredded Pepper Jack Cheese
• 1/4 Red Onion - thinly sliced
• 1 Jalapeno - thinly sliced

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Instructions

1. Preheat oven to 350°F (177°C). Line two large rimmed baking sheets with aluminum foil.

For the wonton chips

1. Divide the cut wontons between the baking sheets in a single layer. Brush with oil or cooking spray, and season with salt.
2. Bake on the upper and middle shelves for 7-10 minutes, rotating halfway through, until golden brown.
3. 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.
2. Add chile, garlic, and ginger; cook until fragrant, about 30 seconds.
3. Add chicken, season with salt and pepper, and cook, breaking it up, until almost cooked through and starting to brown, 6-8 minutes.
4. Add soy sauce, fish sauce, vinegar, sesame oil, and sugar; cook until the liquid is reduced and coats the chicken, 2-3 minutes.
5. Transfer to a medium bowl. Taste and adjust seasoning.

Assemble the nachos

1. Spoon half the chicken mixture over chips on one baking sheet.
2. Top with half of each cheese, red onions, and jalapenos.
3. Top with another layer of chips and the remaining chicken, cheese, onions, and jalapenos.
4. Bake until cheese is melted and bubbling, about 10 minutes.
5. Garnish with desired toppings and drizzle with peanut sauce.

Notes

• For extra crispy wonton chips, bake them in two batches to prevent overcrowding on the baking sheet.
• To reduce prep time, use pre-shredded cheese blends instead of shredding your own.
• Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days and used in other dishes like tacos or salads.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Oven-Baking
• Cuisine: Asian Fusion

Nutrition

• Serving Size: 1 cup
• Calories: 450
• Sugar: 5
• Sodium: 800
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 12
• Carbohydrates: 40
• Fiber: 4
• Protein: 30
• Cholesterol: 100

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