Thursday, January 23, 2014

Week 4: Chicken Thai Nachos

Chicken Pad Thai Nachos

The Recipe
2 tbsp lemon concentrate or 1/2 fresh lime juice (1/4 lemon I guess...)
2 tbsp soy sauce
1 heaped tbsp brown sugar
2 tbsp chili sauce
1 heaped tbsp peanut butter
350g chicken, cut into bite-sized pieces
1 (200g) bag nachos
1 cup mozzarella or cheddar cheese, shredded
1 carrot, shredded
2 spring onions, sliced
1 bell pepper, sliced
½ avocado, sliced

Pour the nachos into an ovenproof dish.

Heat a bit of oil in a pan over medium heat, and cook the chicken until cooked through and easily shredded. Break into smaller pieces if necessary. Add the lemon juice, soy sauce, sugar, chili sauce and peanut butter and stir frequently until the peanut butter has melted and all the chicken is nicely coated. Pour mixture over the nachos. Top with carrots

Add bell pepper and spring onions to the pan and give a quick stir to pick up the last of the sauce. Pour over the nachos.

Top with slices of avocado and the cheese.

Broil until the cheese has melted - about 5 minutes in my oven, but keep an eye out.

Serve with more avocado and chili sauce.

The Verdict
DH and I love nachos, and this was a nice chance from the usual mince sauce I make. There wasn't quite enough chicken - I think I'll go with 450g next time and break it into smaller pieces - but I really like the way it tasted :)

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