Heat oven to 375°F. In 11- or 12-inch ovenproof skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 5 minutes, stirring frequently, until chicken is browned. Drain chicken; remove from skillet.
Heat remaining 1 tablespoon oil in skillet over medium-high heat. Cook carrots in oil about 5 minutes or until slightly softened. Add peas and cooking sauce. Stir in cornstarch until smooth. Heat to simmering; cook 2 to 3 minutes or until thickened. Remove from heat; stir in chicken.
Bake 10 minutes; top mixture with bread crumbs and cheese. Sprinkle with crushed tortilla chips. Bake 10 minutes more or until filling is bubbly and topping is golden brown. If desired, broil during last 2 minutes of bake time for an extra-golden topper.