This dish contains the following allergens: Peanuts, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
2
red bell peppers, seeded and cut into 2-inch pieces
1 teaspoon
canola oil
1
bag frozen tater tots (2-pound/.68kg)
4
grilled chicken breasts (1-pound total), cut into 1-inch pieces
240ml
gluten-free kung pao sauce
146g
roasted peanuts, chopped, divided
1 (227g)
can water chestnuts, drained and roughly chopped
1 (170g)
bag shredded mozzarella cheese
3
scallions, white and green parts, thinly sliced
2
red bell peppers, seeded and cut into 2-inch pieces
1 teaspoon
canola oil
1
bag frozen tater tots (2-pound/.68kg)
4
grilled chicken breasts (1-pound total), cut into 1-inch pieces
1 cup
gluten-free kung pao sauce
1 cup
roasted peanuts, chopped, divided
1 (8 ounce)
can water chestnuts, drained and roughly chopped
1 (6 ounce)
bag shredded mozzarella cheese
3
scallions, white and green parts, thinly sliced
Utensils
Small Bowl
Air Fry Basket
Large Bowl
Step 1
In a small bowl, toss the peppers with the canola oil. Place the peppers and tater tots in the air fryer basket.
Step 2
Ensure no wire racks are installed in the oven. Select AIR FRY, set the temperature to 360°F, and set the time to 35 minutes. Press START/STOP to begin preheating.
Step 3
When the unit has preheated, insert the air fryer basket on Level 3. Close the oven door to begin cooking.
Step 4
Put the chicken, kung pao sauce, 1/2 cup of peanuts, and the water chestnuts in a large bowl, and mix to combine.
Step 5
When there are 10 minutes remining, remove the basket from the oven. Scoop the chicken mixture over the tots and peppers evenly. Sprinkle the cheese over the top.
Step 6
Place the basket back in the oven on Level 3, then close the oven door to resume cooking.
Step 7
When cooking is complete, remove the basket from the oven. Garnish with the remaining peanuts and the scallions.
In a small bowl, toss the peppers with the canola oil. Place the peppers and tater tots in the air fryer basket.
2
red bell peppers, seeded and cut into 2-inch pieces
1 teaspoon
canola oil
1
bag frozen tater tots (2-pound/.68kg)
4
grilled chicken breasts (1-pound total), cut into 1-inch pieces
240ml
gluten-free kung pao sauce
146g
roasted peanuts, chopped, divided
1 (227g)
can water chestnuts, drained and roughly chopped
1 (170g)
bag shredded mozzarella cheese
3
scallions, white and green parts, thinly sliced
2
red bell peppers, seeded and cut into 2-inch pieces
1 teaspoon
canola oil
1
bag frozen tater tots (2-pound/.68kg)
4
grilled chicken breasts (1-pound total), cut into 1-inch pieces
1 cup
gluten-free kung pao sauce
1 cup
roasted peanuts, chopped, divided
1 (8 ounce)
can water chestnuts, drained and roughly chopped
1 (6 ounce)
bag shredded mozzarella cheese
3
scallions, white and green parts, thinly sliced
Step 2 of 7
Ensure no wire racks are installed in the oven. Select AIR FRY, set the temperature to 360°F, and set the time to 35 minutes. Press START/STOP to begin preheating.
2
red bell peppers, seeded and cut into 2-inch pieces
1 teaspoon
canola oil
1
bag frozen tater tots (2-pound/.68kg)
4
grilled chicken breasts (1-pound total), cut into 1-inch pieces
240ml
gluten-free kung pao sauce
146g
roasted peanuts, chopped, divided
1 (227g)
can water chestnuts, drained and roughly chopped
1 (170g)
bag shredded mozzarella cheese
3
scallions, white and green parts, thinly sliced
2
red bell peppers, seeded and cut into 2-inch pieces
1 teaspoon
canola oil
1
bag frozen tater tots (2-pound/.68kg)
4
grilled chicken breasts (1-pound total), cut into 1-inch pieces
1 cup
gluten-free kung pao sauce
1 cup
roasted peanuts, chopped, divided
1 (8 ounce)
can water chestnuts, drained and roughly chopped
1 (6 ounce)
bag shredded mozzarella cheese
3
scallions, white and green parts, thinly sliced
Step 3 of 7
When the unit has preheated, insert the air fryer basket on Level 3. Close the oven door to begin cooking.
2
red bell peppers, seeded and cut into 2-inch pieces
1 teaspoon
canola oil
1
bag frozen tater tots (2-pound/.68kg)
4
grilled chicken breasts (1-pound total), cut into 1-inch pieces
240ml
gluten-free kung pao sauce
146g
roasted peanuts, chopped, divided
1 (227g)
can water chestnuts, drained and roughly chopped
1 (170g)
bag shredded mozzarella cheese
3
scallions, white and green parts, thinly sliced
2
red bell peppers, seeded and cut into 2-inch pieces
1 teaspoon
canola oil
1
bag frozen tater tots (2-pound/.68kg)
4
grilled chicken breasts (1-pound total), cut into 1-inch pieces
1 cup
gluten-free kung pao sauce
1 cup
roasted peanuts, chopped, divided
1 (8 ounce)
can water chestnuts, drained and roughly chopped
1 (6 ounce)
bag shredded mozzarella cheese
3
scallions, white and green parts, thinly sliced
Step 4 of 7
Put the chicken, kung pao sauce, 1/2 cup of peanuts, and the water chestnuts in a large bowl, and mix to combine.
2
red bell peppers, seeded and cut into 2-inch pieces
1 teaspoon
canola oil
1
bag frozen tater tots (2-pound/.68kg)
4
grilled chicken breasts (1-pound total), cut into 1-inch pieces
240ml
gluten-free kung pao sauce
146g
roasted peanuts, chopped, divided
1 (227g)
can water chestnuts, drained and roughly chopped
1 (170g)
bag shredded mozzarella cheese
3
scallions, white and green parts, thinly sliced
2
red bell peppers, seeded and cut into 2-inch pieces
1 teaspoon
canola oil
1
bag frozen tater tots (2-pound/.68kg)
4
grilled chicken breasts (1-pound total), cut into 1-inch pieces
1 cup
gluten-free kung pao sauce
1 cup
roasted peanuts, chopped, divided
1 (8 ounce)
can water chestnuts, drained and roughly chopped
1 (6 ounce)
bag shredded mozzarella cheese
3
scallions, white and green parts, thinly sliced
Step 5 of 7
When there are 10 minutes remining, remove the basket from the oven. Scoop the chicken mixture over the tots and peppers evenly. Sprinkle the cheese over the top.
2
red bell peppers, seeded and cut into 2-inch pieces
1 teaspoon
canola oil
1
bag frozen tater tots (2-pound/.68kg)
4
grilled chicken breasts (1-pound total), cut into 1-inch pieces
240ml
gluten-free kung pao sauce
146g
roasted peanuts, chopped, divided
1 (227g)
can water chestnuts, drained and roughly chopped
1 (170g)
bag shredded mozzarella cheese
3
scallions, white and green parts, thinly sliced
2
red bell peppers, seeded and cut into 2-inch pieces
1 teaspoon
canola oil
1
bag frozen tater tots (2-pound/.68kg)
4
grilled chicken breasts (1-pound total), cut into 1-inch pieces
1 cup
gluten-free kung pao sauce
1 cup
roasted peanuts, chopped, divided
1 (8 ounce)
can water chestnuts, drained and roughly chopped
1 (6 ounce)
bag shredded mozzarella cheese
3
scallions, white and green parts, thinly sliced
Step 6 of 7
Place the basket back in the oven on Level 3, then close the oven door to resume cooking.
2
red bell peppers, seeded and cut into 2-inch pieces
1 teaspoon
canola oil
1
bag frozen tater tots (2-pound/.68kg)
4
grilled chicken breasts (1-pound total), cut into 1-inch pieces
240ml
gluten-free kung pao sauce
146g
roasted peanuts, chopped, divided
1 (227g)
can water chestnuts, drained and roughly chopped
1 (170g)
bag shredded mozzarella cheese
3
scallions, white and green parts, thinly sliced
2
red bell peppers, seeded and cut into 2-inch pieces
1 teaspoon
canola oil
1
bag frozen tater tots (2-pound/.68kg)
4
grilled chicken breasts (1-pound total), cut into 1-inch pieces
1 cup
gluten-free kung pao sauce
1 cup
roasted peanuts, chopped, divided
1 (8 ounce)
can water chestnuts, drained and roughly chopped
1 (6 ounce)
bag shredded mozzarella cheese
3
scallions, white and green parts, thinly sliced
Step 7 of 7
When cooking is complete, remove the basket from the oven. Garnish with the remaining peanuts and the scallions.
2
red bell peppers, seeded and cut into 2-inch pieces
1 teaspoon
canola oil
1
bag frozen tater tots (2-pound/.68kg)
4
grilled chicken breasts (1-pound total), cut into 1-inch pieces
240ml
gluten-free kung pao sauce
146g
roasted peanuts, chopped, divided
1 (227g)
can water chestnuts, drained and roughly chopped
1 (170g)
bag shredded mozzarella cheese
3
scallions, white and green parts, thinly sliced
2
red bell peppers, seeded and cut into 2-inch pieces
1 teaspoon
canola oil
1
bag frozen tater tots (2-pound/.68kg)
4
grilled chicken breasts (1-pound total), cut into 1-inch pieces
1 cup
gluten-free kung pao sauce
1 cup
roasted peanuts, chopped, divided
1 (8 ounce)
can water chestnuts, drained and roughly chopped
