Daily Dose of Sugar Mama

These were my favorite nachos so far. They were the least favorite of my kids, but they ate every bite and And Sugar Daddy worked tonight, so he didn’t get to try them. I like dishes with a lot of texture, color, and taste. This fit the bill perfectly. I would have preferred shredded chicken breast vs the chicken thighs, but I was trying to make it more appealing to my kids… they like dark meat.

Szechuan Chicken Nachos

1 1/2 lbs chicken thighs, skinned
1 bag shredded purple cabbage (or buy it and cut it up yourself)
1 cup shredded carrots
4-5 green onions, chopped
Wonton chips (they are fried like the outside of crab rangoon, but flat like a tortilla chip… they were perfect for this recipe! If you can’t find those maybe try blue corn tortilla chips. That was my second option)
8 oz Fontina cheese wedge, shredded (yes, it was strange to add cheese to an Asian dish, but we all agreed that nachos just aren’t nachos without cheese. I chose a very mild cheese that melts nicely.)
House of Tsang Szechuan spicy stir-fry sauce
Sriracha hot chili sauce

1/4 cup rice vinegar
Chipotle pepper in adobo sauce, pureed (about 1/4 cup)
1 Tbsp soy sauce
1 Tbsp honey
salt & pepper
1/4 cup vegetable oil

Marinade chicken in soy sauce during the day. Mix together cabbage, carrots, and green onions. Whisk together rice vinegar, chipotle puree, soy sauce, honey, salt & pepper, and vegetable oil. Pour over the cabbage mix. Set aside.

Saute chicken in light olive oil. Drain liquid from the chicken and drizzle with the spicy stir fry sauce. Put lid over and let cook together on low. Shred chicken & set aside.

Layer the wonton chips over a foil covered cookie sheet. Sprinkle the cheese over the chips (if preferred), top with shredded chicken and bake on 425 for about 10 minutes. Plate the nachos, top with cabbage mix and drizzle with Sriracha.