Asian-Inspired Chicken Nachos
Our moreish cheesy Asian-Inspired Chicken Nachos are loaded with our tangy Indonesian Tomato Sambal; shredded poached ginger chicken, melted cheddar cheese, pickled red cabbage/carrots and sprinkled with coriander and spring onions. Our Indonesian Tomato Sambal gives a big flavour punch!
Ingredients
- Indonesian Tomato Sambal
- A packet of plain corn chips
- Pickled carrot and red cabbage in rice vinegar, sugar and salt
- Diced cherry tomato
- Diced cucumber
- 300 grams chicken breast, poached and shredded in a chicken ginger broth
- Grated British Cheddar Cheese
- Guacamole
- Sour Cream
- Spring Onions & Coriander
- Lime wedges for serving
Preparation
Pickled carrot and red cabbage
- Half a head of small red cabbage
- 2 peeled carrot
Pickling Brine
- 1 ½ cup water
- 2 tbs salt
- ½ cup sugar
- 1 ½ cup rice vinegar
- 2 fresh red chill cut length ways
- 2 smashed garlic clove
Preparing the Vegetables
- Finely slice the red cabbage with a knife and use a julienne peeler for the carrots
- Add the cabbage and carrot in separate jars both with chilli and a smashed garlic clove in each
- Combine the sugar, water, rice vinegar, chilli and salt in a small saucepan over heat and allow the mixture to dissolve - Add additional salt or sugar if desired
- Remove from heat and allow to cool
- Pour the pickling brine over the cabbage, smashed garlic
- Pour the pickling brine over the carrot, smashed garlic
- Cool the pickling brine to room temperature, then seal the jar with the lid and transfer to the refrigerator. Chill for at least 2 hours before serving to ensure the best flavour
Poached Ginger Chicken
- Chicken breast
- 100 grams Ginger slices (1/2 cm pieces)
- 600 ml Chicken broth (homemade is best)
- Place the chicken in a small pot and bring the broth to the boil and put your ginger in
- Reduce the heat to a slow simmer and immerse your chicken breast in the pot – season with salt and white pepper if needed
- Gentle simmer for at least 1 hour before turning the heat off and allow to cool before shredding into pieces
Guacamole
- 2 ripe avocado
- 5 cherry tomatoes diced
- ½ small red onion finely diced
- 3 Tbs chopped coriander
- 1 garlic clove minced
- 1-2 lime juiced
- Salt to taste
- Slice the avocados in half, remove the pit, and scoop into a mixing bowl
- Mash the avocado with a fork
- Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed
Instructions
Assemble the Nachos:
- Preheat the oven to 200 degrees
- Arrange the chips on a small baking tray and top with shredded chicken, then layer with grated British Cheddar Cheese
- Bake in the oven until the cheese is melted and bubbling, about 5 - 7 minutes
- Remove the tray from the oven and top with your pickled carrot and cabbage, cherry tomatoes, cucumber, spring onions, coriander, and Indonesian Tomato Sambal
- Guacamole and sour cream as a side dip
- Serve immediately