Ingredients
1/2 cup (140g) natural yoghurt
1 tablespoon sriracha chilli sauce
3/4 barbecue chicken, shredded
2 teaspoons soy sauce
2 teaspoons mirin
1 packet brown rice corn chips (or just plain corn chips)
1 carrot, shredded
1 cup thai basil leaves
2 small red chillies, finely sliced
2-3 shallots, finely sliced
Method
Place the yoghurt and sriracha in a small bowl and stir until just combined. set aside.
Place the chicken, soy sauce and mirin in a bowl and toss to combine. Divide the corn chips between bowls and top with chicken mixture, carrot, cucumber, basil, chilli and shallots. Drizzle with the yoghurt sauce to serve.
Serves 4.
