5 from 7 votes
Asian Chicken Wonton Nachos with Spicy Peanut Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

These Asian Chicken Wonton Nachos are an EPIC spin on classic nachos.  Crispy baked wonton chips are layered with Asian flavored ground chicken, pungent red onions, spicy jalapenos, two types of cheeses and finished with a silky, smooth spicy peanut sauce.  These nachos are easy to make, yet packed with flavor and guaranteed to please!

Course: Appetizer
Cuisine: American, Asian, Fusion
Keyword: BBQ Sauce, cheese, cheesy, chicken, football, game day, jalapenos, nachos, peanut, snack, spicy
Servings: 4
Calories: 593 kcal
  • Vegetable Oil or cooking spray
  • 6 ounces 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 pound Ground Chicken can substitute pork or beef
  • 1 ½ 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 Cup Shredded Monterey Jack Cheese
  • 1 Cup Shredded Pepper Jack Cheese
  • ¼ Red Onion – thinly sliced
  • 1 Jalapeno – thinly sliced
Spicy Peanut Sauce:
  • 2 TBS Peanut Butter creamy or smooth is best, but chunky will work
  • 1-2 tsp Sriracha *
  • 2 tsp Low Sodium Soy Sauce
  • 1 ½ TBS White Distilled Vinegar or lime juice
  • 1 TBS Honey
  • 1 clove Garlic - peeled
Optional Garnish: Thinly Sliced Scallions, Chopped Cilantro, Sliced Avocado, Shredded Red Cabbage, Lime Wedges, Sliced Red Chile, Sesame Seeds
  1. Make the peanut sauce: Place all the ingredients for the peanut sauce in a food processor or blender. Pulse, or process until smooth. Adjust for taste with honey, sriracha or vinegar and consistency with water.* (Alternatively you can mince the garlic and mix everything by hand). Set the peanut sauce aside until ready to use.
  2. Preheat oven to 350 degrees F. Line two sheet large rimmed baking sheets with aluminum foil.
  3. For the wonton chips: Divide the cut wontons between the baking sheets, making sure to arrange the wontons in a single layer. Brush both sides of the wontons with a bit of oil (or spray them evenly with cooking spray), and season generously with salt. Bake (on the upper 1/3rd and middle shelves of the oven) until golden brown, about 7-10 minutes, rotating the pans from top to middle half way through cooking. Remove from oven and let cool.
  4. Meanwhile, prepare the chicken: Heat 1 tablespoon of oil in a large skillet, or wok, over high heat. Add the chile, garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add in the chicken and season generously with salt and pepper. Cook, using a spoon to break it up into smaller pieces, and stir-fry until almost cooked through and starting to brown, about 6-8 minutes. Add in the soy sauce, fish sauce, vinegar, sesame oil and sugar. Cook, stirring, until the liquid is reduced and coats the chicken, about 2-3 minutes. Transfer to a medium bowl. Taste and adjust for seasoning with salt and pepper.
  5. Assemble the nachos: Spoon half of the chicken mixture over the chips on one baking sheet. Top with half of each cheese, half the red onions and half of the jalapenos. Top with another layer of chips and the remaining chicken, cheese, onions and jalapenos.
  6. Bake until the cheese is melted and bubbling, about 10 minutes.
  7. Garnish with desired toppings, drizzle with peanut sauce and enjoy!
Recipe Notes

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. 

Nutrition Facts
Asian Chicken Wonton Nachos with Spicy Peanut Sauce
Amount Per Serving
Calories 593 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 14g88%
Cholesterol 151mg50%
Sodium 1126mg49%
Potassium 795mg23%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 7g8%
Protein 40g80%
Vitamin A 580IU12%
Vitamin C 22.9mg28%
Calcium 457mg46%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.