Szechuan Chicken Nachos

Marinate chicken in soy sauce during the day.

Mix together cabbage, carrots, and green onions. Whisk together rice vinegar, chipotle puree, 1 tablespoon soy sauce, honey, salt and 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 a lid on it and let cook together on low until cooked through. Shred chicken and 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 425ºF for about 10 minutes.

Plate the nachos, top with cabbage mix and drizzle with Sriracha.

Note: Wonton chips are the outer part used for crab rangoon, but flat like a chip. I found these in the bakery section of my local grocery store. If you can’t find them, try asking at a Chinese restaurant if they could fry the wontons for you without filling.