Put an Asian twist on chicken totchos with this recipe. These Thai-Style Peanut Chicken Totchos add deliciousness with crunchy veggies and peanut sauce.
1 pkg. (32 oz.) ORE-IDA TATER TOTS
3/4 lb. boneless skinless chicken breasts, cut into thin strips
6 cups coleslaw blend (cabbage slaw mix)
3/4 cup snow peas, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
1/2 cup peanut sauce
1/4 cup fresh bean sprouts
2 Tbsp. coarsely chopped fresh cilantro
Heat oven to 425°F.
Bake TATER TOTS as directed on package.
Meanwhile, cook chicken in large skillet sprayed with cooking spray on medium heat 4 to 5 min. or until no longer pink, stirring frequently. Add coleslaw blend; cook 3 to 4 min. or until chicken is done, stirring occasionally. Add snow peas and sesame dressing; mix well. Remove from heat.
Spread TATER TOTS onto platter; drizzle with peanut sauce. Top with chicken mixture, bean sprouts and cilantro.