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Pouched Chicken:

  • Water 1.0 l
  • Chicken breast 600.0 g

Firecracker Sauce:

  • Honey 400.0 g
  • Chilli flakes, dried 10.0 g
  • White balsamic vinegar 120.0 ml

Nachos:

  • Nacho’s original flavour 800.0 g
  • Cheese, cheddar, grated 250.0 g
  • Chives, finely slides 50.0 g
  • Sour cream 400.0 g
  • Guacamole 400.0 g
  • Tomato salsa 400.0 g
  1. Pouched Chicken:

    • Dissolve Knorr Chicken Stock Powder in water and pouch chicken breast whole on medium heat for 10 minutes.
    • Remove chicken and set aside to rest before shredding it for the dish.
  2. Firecracker Sauce:

    • Combine all ingredients in a saucepan and melt together over medium heat.
    • Toss in the shredded chicken pieces.
  3. Nachos:

    • Arrange the nachos on a platter, spread the firecracker chicken pieces randomly and finish off with cheddar cheese before gratinating the dish.
    • Serve with condiments.