Teriyaki Chicken Inspired Nachos

How to make it

1. Preheat the oven to 375° Fahrenheit (190° Celsius). Line a baking sheet with parchment paper or spray with cooking spray. Place the cut wonton wrappers on the baking sheet in a single layer. Lightly spray the tops with cooking spray.
2. Make the Teriyaki Sauce by combining 1 tsp. each of Lee Kum Kee Premium Soy Sauce, Minced Ginger, Minced Garlic, honey, and mirin.
3. In a large skillet, heat the vegetable oil over medium heat. Add the remaining Lee Kum Kee Minced Garlic and Minced Ginger and sauté for about 1 minute, until fragrant. Add the ground chicken to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 7-10 minutes.
4. Once the chicken is browned, stir in the Teriyaki sauce, as well as the remaining Lee Kum Kee Premium Soy Sauce, Panda Brand Oyster Sauce, Hoisin Sauce, and Pure Sesame Oil. Stir to combine. Season with salt and pepper to taste. Let the mixture simmer for another 3-4 minutes, allowing the flavors to meld together. Stir in the finely diced jalapeño and thinly sliced red onion and cook for another 1-2 minutes. Remove from heat.
5. Lay the baked wonton chips on a large serving platter or baking dish. Spoon the ground chicken mixture evenly over the chips. Sprinkle the shredded Monterey Jack and Pepper Jack (or Colby Jack) cheese over the top. Place the platter under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning.
6. Drizzle the Lee Kum Kee Sriracha Mayo and Sriracha Chili Sauce over the top of the nachos, and garnish with thinly sliced jalapeno and cilantro leaves. Enjoy!