You won’t eat nachos any other way after tasting this new favourite! Delicious glazed Korean chicken, crunchy corn chips, fresh avo, cucumber, carrot and a whole lotta cheesiness, and the best thing, it's all ready in under 28 minutes
1/4 cup tamari.
1 tablespoon apple cider vinegar.
1 tablespoon rice malt syrup, dissolved in a little hot water.
1/4 cup olive oil.
1 clove garlic, minced.
2 teaspoons chilli flakes.
400 g chicken breast or thighs, diced.
200 g plain baked corn chips.
100 g mozzarella cheese, grated.
1 small carrot, thinly sliced.
1 small cucumber, thinly sliced.
1 avocado, diced.
Sour cream or full-fat plain or Greek yoghurt, to serve (optional)
1. Add the tamari, vinegar, rice malt syrup, olive oil garlic and chilli flakes to a large bowl and stir to combine. Add in the diced chicken and coat well.
2. Heat a large skillet pan over a medium-high heat. Preferably use a pan with a lid, or steal a large lid from one of your pots. Add in the chicken and the marinade juices to the pan and cook for 10 minutes, or until chicken pieces are cooked through. Cover with a lid to steam the chicken and keep it juicy.
3. Add in the tortilla chips and stir through the chicken. Don’t worry if the corn chips break up a little. Top with the grated cheese and cook until melted, about 3 minutes.
4. Remove from the heat and top nachos with carrot, cucumber and avocado. Dollop with sour cream or yoghurt to serve. Share between a group - and eat straight from the pan, it always tastes better that way!
Dairy-Free option: Replace mozzarella with 2 diced tomatoes. Prep Time: 10 mins. Cook time: 15 mins.
This Healthy Nachos recipe is from 28 By Sam Wood, powered by I Quit Sugar developed by Georgia Bellas.