3 tablespoons low-sodium tamari (use low-sodium soy sauce if not gluten free)
4 tablespoons water
2 tablespoons sugar
1 ½ tablespoons shaoxing wine (or use cooking sherry)
1 ½ tablespoons white vinegar
½ teaspoon sesame oil
1 ½ teaspoons cornstarch
2 cloves garlic, minced
½ teaspoon red pepper flakes
1 lb. cooked and shredded chicken breasts
½ cup diced red and yellow peppers
2 scallions, sliced
2 tablespoons chopped cilantro
Directions:
Preheat oven to 425 ° F. Spray two large baking sheets with cooking spray. Set aside.
Wash and scrub potatoes. Using a mandoline, slice potatoes to ¼-inch slices. You can also slice potatoes with a food processor, but the slices tend to be less even.
Toss potatoes with a generous pinch of salt and 2 ½ tablespoons of olive oil, saving the rest of the oil for later.
Cover each baking sheet with a layer of sliced potatoes. Depending on the size of your baking sheets, you may need to bake everything in two batches.
Bake potatoes for 25 to 28 minutes, flipping them halfway through. The potatoes should have a nice golden color.
Bring the oven to 385 ° F. Pile all the baked potato slices onto one baking sheet. Sprinkle with 1 cup of mozzarella cheese, saving the rest for later. Bake for 5 minutes.
While potatoes are baking, prepare General Tso’s chicken. In a small bowl, mix tamari, water, sugar, shaoxing wine, vinegar, sesame oil, and cornstarch. Set aside.
Heat remaining ½ tablespoon of oil in a sauté pan over medium-high heat. Add minced garlic and red pepper flakes and cook for 30 seconds to a minute, until garlic starts to brown. Add tamari mixture to the pan and let the sauce bubble and thicken for a minute. Turn off heat. Add shredded chicken and toss to coat with sauce.
Remove potatoes from oven. Top potato nachos with chicken, half of the diced peppers, and remaining cheese. Bake for another 2 to 3 minutes.
Remove nachos from oven and sprinkle with more diced peppers, scallions, and cilantro. Serve immediately.
