Asian chicken nachos are an updated take on the Tex Mex favorite. Featuring teriyaki chicken, a creamy spicy sauce and crispy wonton strips, this is a dinner or appetizer you’ll love!
Who says nachos need to be covered in taco style meat, salsa and cheese?
Let’s think outside the box and play with the concept of chips layered in toppings.
I love flipping a traditional dish on its head by simply taking the same concept and changing the cuisine.
For these chicken nachos, I’m substituting the taco flavored meat for teriyaki chicken, the pico de gallo for coleslaw mix, and the salsa and sour cream for a spicy sriracha mayo.
Not-chos if you will. Still toppings and chips but totally new and different from the classic.
To make this you’ll need:
- Teriyaki chicken ingredients– Low sodium soy sauce, teriyaki sauce, and chicken breasts cut into bite sized pieces.
- Chips– Instead of tortilla chips, wonton chips give this an Asian inspired base.
- Toppings– Coleslaw mix, sliced green onions, cilantro, and lime.
- Sauce ingredients– Full fat real mayonnaise and sriracha.
- Sesame seeds– For garnish
How to Make
Start by setting up the chicken to marinate.
To do this whisk the soy and teriyaki sauces together into a medium bowl and whisk to combine.
Add in the cut chicken and toss to coat.
Cover the bowl with plastic wrap or foil and refrigerate for 30-45 minutes.
Once the chicken has had time to marinate, heat a skillet over medium heat and cook the chicken for 5-7 minutes or until cooked through.
Remove from heat and set aside.
Then toss the coleslaw mix, wonton strips, green onions, lime juice and cilantro together in a large bowl.
Add in chicken and toss until combined.
Now make the sriracha mayo by whisking the mayonnaise and sriracha together in a small bowl.
Drizzle the sauce over the top of the mixture and sprinkle more wonton strips and green onions to taste.
Sprinkle with sesame seeds to taste and serve.
I don’t recommend storing leftovers of this for more than a day. The mix will get soggy if stored too long.
To store it, put it in an airtight container in the fridge.
Tips and Tricks
- Adjust the heat level to your taste and either add more sriracha or less depending.
- Not a fan of cilantro? Substitute fresh parsley or omit it all together.
- Up the veggie factor with strips of bell pepper if you want.
Other Asian Chicken Recipes
Asian chicken nachos are a fun twist on a classic dish. Make it and enjoy a unique but easy spin on dinner or appetizers.
Looking for other Asian chicken recipes? Try these:
- Crockpot Honey Garlic Chicken
- Asian Chicken Wraps
- Easy General Tso’s Chicken
- Asian Chicken Noodle Soup
If you’ve tried these ASIAN CHICKEN NACHOS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Asian Chicken Nachos
- 2 chicken breasts- thawed and cut into bite sized pieces
- 1/3 cup low sodium soy sauce
- 1/3 cup teriyaki sauce
- 1 bag coleslaw mix with carrots
- 3 green onions- sliced
- About 1 cup wonton strips
- 2 limes
- ¼-1/2 cup cilantro- chopped
- ½ cup mayonnaise
- 2 Tablespoons siracha sauce more or less to taste
- Sesame seeds
- Add the soy and teriyaki sauce into a medium bowl and whisk to combine. Add in the chicken and toss to coat. Cover and refrigerate for 30-45 minutes.
- Once the chicken has had time to marinate, remove from the marinade and add to a skillet over medium heat and cook until cooked through. 5-7 minutes.
- Remove from heat and set aside.
- In a large bowl add the cole slaw mix, wonton strips, green onions, and cilantro. Toss to combine.
- Add in chicken and toss until combined.
- Combine the mayonnaise and siracha sauce into a small bowl and whisk to combine.
- Drizzle the sauced over the top of the mixture and sprinkle more wonton strips and green onions to taste.
- Sprinkle with sesame seeds to taste and serve.