Sweet Chilli Chicken Nachos

Serves: 4

Time: 30 minutes

Sweet chilli chicken

500g chicken thighs, trimmed and finely diced

3 garlic cloves, finely chopped

3 spring onions, finely sliced (greens reserved for garnish)

1 tbsp soy sauce

3 tbsp sweet chilli sauce

1 tsp toasted sesame seeds

2 tsp lime juice

¼ tsp white pepper

To serve

200g Sonora Foods Salted Corn Chips

1 cup grated cheese

1 avocado, sliced

½ cup sour cream or Greek yoghurt

2 tbsp sweet chilli sauce

1 lime, cut into wedges

2 tsp toasted sesame seeds

Method

1. Preheat the oven to 180°C.

2. In a bowl, combine all the sweet chilli chicken ingredients and mix well to coat evenly.

3. Heat a large frying pan over medium–high heat and add a drizzle of olive oil.

4. Add the chicken mixture and cook for 7–8 minutes, stirring occasionally, until the chicken is cooked through and the sauce is sticky and caramelised.

5. Spread the Sonora Foods Salted Corn Chips over a large baking tray. Top evenly with the cooked chicken, sprinkle over the cheese, then place in the oven for 3–5 minutes or until the cheese has melted.

6. Remove from the oven and top with sliced avocado, sour cream or Greek yoghurt, extra sweet chilli sauce, reserved spring onion greens, lime wedges and sesame seeds. Serve immediately.