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Kung Pao Chicken Nachos | healthynibblesandbits.com
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Kung Pao Chicken Nachos

Crisp, cheesy nachos loaded with the sweet and tangy flavors of kung pao chicken and peanuts. Nachos will never be the same for you again! Serves 6
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes

Ingredients

  • 1 lb (450g) cooked chicken breasts
  • 1 1/2 TBS cornstarch
  • 1/2 cup (120ml) + 1 TBS water
  • 1 TBS canola oil
  • 4 garlic cloves, finely chopped
  • 1- inch piece of ginger, peeled and finely chopped
  • 1/2 cup (120ml) low-sodium soy sauce
  • 1/4 cup (50g) granulated sugar
  • 4 chiles de arbol, chopped in half
  • 1 1/2 tsp shaoxing wine, optional
  • 1/3 cup (40g) roasted peanuts, roughly chopped
  • 1 14- oz bag, 400g bag of tortilla chips
  • 1 1/2 cups (225g) shredded part-skim mozzarella cheese
  • 1/2 medium yellow onion, chopped
  • 1 medium red or yellow bell pepper, chopped
  • 1 green onion, sliced

Instructions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet with oil or cooking spray
  • Shred the cooked chicken breast. Give it several rough chops if you think the pieces are too big.
  • Prepare the sauce. Mix the cornstarch with 1 tablespoon of water and set aside. Heat the canola oil in a saucepan over medium-high heat. Place the chopped garlic and ginger in the oil. When the garlic starts to brown, add the rest of the water, soy sauce, sugar, chiles, and wine. When the sauce starts boiling, add the cornstarch mixture and reduce the heat to medium-low. Let the sauce simmer for about 3 minutes, or until the sauce starts to thicken.
  • Place shredded chicken in a small bowl, and stir in half the sauce. In another small bowl, stir the chopped peanuts with just enough sauce to coat the peanuts (about a tablespoon). Set everything aside for about 10 minutes.
  • Start building the nachos. Spread half the chips on the baking sheet. Spread half of the chicken on top. Layer with half of the onions, pepper, and cheese. Drizzle two tablespoons of sauce over this layer. Add another layer of chips on top, then chicken, onions, and cheese. Bake for about 20 minutes, or until the cheese is melted.
  • Top the nachos with the remaining pepper, green onions, and peanuts. Drizzle any leftover sauce over all the nachos. Best served immediately!

Notes

1. Shaoxing wine adds a slightly malty flavor to the sauce. Feel free to leave it out if you don't have it on hand.[br][br]2. If you're starting with raw chicken breasts, bake them at 425 degrees F (220 degrees C) for about 18 to 22 minutes, or until the chicken reaches 165 degrees F (75 degrees C).[br][br]3. Feel free to add more cheese if you're looking for cheesier nachos.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Category: Appetizer