Recipes.

Skillet Korean Chilli Chicken Nachos

By Georgia Bellas


I Quit Sugar - Skillet Korean Chilli Chicken Nachos
Photo by: Ella Martin
  • 4 servings
  • Prep - 10 mins
    Cooking - 15 mins
  • Total - 25 mins
I Quit Sugar - Skillet Korean Chilli Chicken Nachos
Photo by: Ella Martin

You won’t eat nachos any other way after tasting this 15-minute favourite! Delicious glazed Korean chicken, crunchy corn chips, fresh avo, cucumber, carrot and a whole lotta cheesiness!  

Servings: 4
Preparation: 10 mins
Cooking: 15 mins

Ingredients

  • 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).

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!


Note

Dairy-Free option: Replace mozzarella with 2 diced tomatoes.

You won’t eat nachos any other way after tasting this 15-minute favourite! Delicious glazed Korean chicken, crunchy corn chips, fresh avo, cucumber, carrot and a whole lotta cheesiness!

Ingredients

  • 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).

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!

Note

Dairy-Free option: Replace mozzarella with 2 diced tomatoes.

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