1tbsprice malt syrupdissolved in a little hot water
200gcorn chipsbaked, not fried
1carrotsmall, thinly sliced
1cucumbersmall, thinly sliced
1tbspsour cream (or greek yoghurt)
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.
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.
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.
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 for a fresh & zesty taste.This Healthy Nachos recipe is from 28 By Sam Wood, powered by I Quit Sugar and developed by Georgia Bellas.
Korean Chilli Chicken Nachos by 28 By Sam Wood. https://28bysamwood.com/recipes/korean-chilli-chicken-nachos/