Asian-Inspired Chicken Nachos

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!


  • 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


Asian Nachos

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

  1. Finely slice the red cabbage with a knife and use a julienne peeler for the carrots
  2. Add the cabbage and carrot in separate jars both with chilli and a smashed garlic clove in   each
  3. 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
  4. Remove from heat and allow to cool
  5. Pour the pickling brine over the cabbage, smashed garlic
  6. Pour the pickling brine over the carrot, smashed garlic
  7. 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)
  1. Place the chicken in a small pot and bring the broth to the boil and put your ginger in
  2. Reduce the heat to a slow simmer and immerse your chicken breast in the pot – season with salt and white pepper if needed
  3. Gentle simmer for at least 1 hour before turning the heat off and allow to cool before shredding into pieces


  • 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
  1. Slice the avocados in half, remove the pit, and scoop into a mixing bowl
    Chilli Nachos
  2. Mash the avocado with a fork
  3. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed


Assemble the Nachos:

  1. Preheat the oven to 200 degrees
  2. Arrange the chips on a small baking tray and top with shredded chicken, then layer with grated British Cheddar Cheese
  3. Bake in the oven until the cheese is melted and bubbling, about 5 - 7 minutes
  4. Remove the tray from the oven and top with your pickled carrot and cabbage, cherry tomatoes, cucumber, spring onions, coriander, and Indonesian Tomato Sambal
  5. Guacamole and sour cream as a side dip
  6. Serve immediately 

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