That description doesn’t even do it justice honestly. The peanut sauce is the thing that kitten dreams are made of. The flavors of the wontons, sauce and chicken blend so perfectly that you are left wondering how you lived before they were in your mouth. They need to put all of this in the description.
I was pretty intimidated about attempting this recipe because my Google search didn’t turn up any good matches. Food experiments don’t happen often in my kitchen because I’m afraid of buying a bunch of ingredients only to end up with non-edible foodstuffs. This recipe had so many steps that, as a wannabe chef, I knew the best thing would be to break it down and attempt one thing at a time, which is why it took me twice as long to make it. You will find the much more refined version below:
8 wonton wrappers (16 if you burn a couple like me)
1/3 cup shredded mozzarella
chopped green onions (garnish)
1 medium sized chicken breast fillet, cooked and sliced (or shredded)
1 cup brown rice
1 Tbsp vegetable oil
1 tsp minced garlic
1/4 cup red onion, diced
1/4 cup red pepper, diced
1/4 cup black beans
1/4 cup corn
1/8 tsp cayenne pepper
1/8 tsp salt
1/8 tsp chili powder
1/4 cup soy sauce
1/4 cup peanut butter
1/4 cup water
2 Tbsp. sugar
2 Tbsp. Thai style chili sauce
1 tsp. minced garlic
squeeze of lime
1. Cook rice according to package directions.
2. Heat oil in a small pan and sauté red onion and peppers. Once onion is translucent, stir in black beans, corn and spices.
3. Mix the bean mixture into cooked rice and keep warm.
4. For the sauce, combine all ingredients in a small saucepan at medium high heat. Add more water if necessary. You want a ketchup-like texture.
5. Set oven to broil setting (I set it on Low). Place wontons on a cookie sheet and spray with cooking spray. Put cookie sheet in oven for 3-5 minutes, maybe less depending on your oven. You must focus on this step or you will burn many wontons.
6. Once wontons are toasted, place them on the outside of a large, ovenproof plate.
7. Top wontons with sliced chicken, sauce and mozzarella cheese. Throw nachos in the oven until the cheese is melted.
8. Finish everything off by scooping brown rice mixture into the center of the plate. Garnish everything with chopped green onions.
Check out Lighter Lasagna Soup
If you are still with me, here are a few notes from my cooking adventures:
- The wontons came in the shape of squares, but I cut them into circles to make things more official. I wasn’t sure if I wanted to fry them or put them in the oven, so I tried both. Ultimately I decided on broiling them because the difference was insignificant, especially after the toppings. However, I don’t know if the cooking spray was the best thing to use in this situation because of the high heat. When I tried broiling them with nothing added, they wouldn’t brown. Suggestions?
- The easiest way to add the peanut sauce to the nachos was to fashion my own icing bag out of a Ziploc bag. I threw the sauce in the bag and cut one of the corners. It wasn’t the ideal method, but I had eaten one too many wontons at that point.
- This is the chili sauce I used:
- I didn’t include any cooking instruction for the chicken because, frankly, this recipe was getting too long. I think you all know how to cook some chicken. I marinated it in soy sauce, garlic and ginger beforehand.
- I skipped the wasabi because I don’t like it. Feel free to drizzle over your own nachos.
- The amounts I included for the rice ingredients yields way more rice than what you can fit in the center of the serving plate. Who wouldn’t want extra though?
I have to say, I am pretty damn proud of myself for this one. I didn’t think I’d be able to pull it off without a recipe to follow. As for the taste, they were about as close to it gets to the real thing! Frying the wontons would’ve made them a little crispier, but it wasn’t too big of a deal. The sauce really made the dish. And if you want to make this vegetarian, just omit the chicken. You can sauté more bean mixture and top the wontons with that instead.