Szechuan Chicken Nachos

• 1- 1/2 pound Skinless Chicken Thighs
• 2 cups Shredded Purple Cabbage (or More)
• 1 cup Shredded Carrots
• 3 whole Green Onions, Chopped
• 1/4 cups Rice Vinegar
• 1/4 cups Chipotle Peppers In Adobo Sauce, Pureed
• 1 Tablespoon Soy Sauce, Plus More To Marinate The Chicken, Divided
• 1 Tablespoon Honey
• Salt And Pepper
• 1/4 cups Vegetable Oil (just A Scant Less)
• Light Olive Oil, For Sauteing The Chicken
• 3 Tablespoons Szechuan Stir Fry Sauce
• 1 package (about 6 Oz. Size) Wonton Chips (or Blue Corn Tortilla Chips)
• 8 ounces, weight Fontina Cheese
• Sriracha Hot Chili Sauce, To Taste

1. Marinate chicken in soy sauce during the day.
2. Mix together cabbage, carrots, and green onions.
3. Whisk together rice vinegar, chipotle puree, 1 tablespoon soy sauce, honey, salt and pepper, and vegetable oil.
4. Pour over the cabbage mix.
5. Set aside.
6. Saute chicken in light olive oil.
7. Drain liquid from the chicken and drizzle with the spicy stir fry sauce.
8. Put a lid on it and let cook together on low until cooked through.
9. Shred chicken and set aside.
10. Layer the wonton chips over a foil-covered cookie sheet.
11. Sprinkle the cheese over the chips (if preferred), top with shredded chicken and bake on 425 degrees F for about 10 minutes.
12. Plate the nachos, top with cabbage mix and drizzle with Sriracha.
13. Note: Wonton chips are the outer part used for crab rangoon, but flat like a chip.
14. I found these in the bakery section of my local grocery store.
15. If you cant find them, try asking at a Chinese restaurant if they could fry the wontons for you without filling.

chicken thighs, purple cabbage, carrots, green onions, rice vinegar, peppers, soy sauce, honey, salt, vegetable oil, light olive oil, fry sauce, wonton chips, cheese, chili sauce

Taken from tastykitchen.com/recipes/main-courses/szechuan-chicken-nachos/ (may not work)