Directions

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 corn 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!