• 1 teaspoon vegetable oil
  • 4 to 8 skinless chicken thighs, cut into bite-size pieces
  • 5 tablespoons Sriracha
  • 1 thumb-size piece fresh ginger, peeled and very finely chopped
  • Zest and juice of 1 lime, divided
  • 1 tablespoon honey
  • 2 teaspoons light soy sauce
  • 1 teaspoon sesame oil
For the salad
  • 1/2 head red cabbage, finely sliced
  • 5 ounces kale (about 1/3 bunch), leaves torn from stem and finely sliced
  • 2 carrots, julienned
  • 1 teaspoon sesame oil
  • 1 red bell pepper, deseeded and cut into bite-size pieces
  • 1 yellow bell pepper, deseeded and cut into bite-size pieces
  • 1 cup frozen edamame beans, thawed
  • A handful cashews, toasted
  • 1 tablespoon sesame seeds, toasted
  • Large handful cilantro, chopped
Serves: 4

Heat oil in a wok or a large frying pan over medium-high heat and fry the chicken pieces until just browned on all sides. Add the sriracha, ginger, lime zest, half the lime juice, the honey, soy sauce and sesame oil, and toss to coat. Cover and simmer for 8 minutes, or until the sauce has thickened slightly and the chicken is completely cooked through.
Meanwhile, prepare the salad: Place the red cabbage, kale and carrots in a large mixing bowl with the remaining lime juice and sesame oil. Massage the kale until it becomes tender, and then mix in the remaining salad ingredients.

Serve the sriracha chicken with the salad, garnished with the sesame seeds and cilantro.


Curtis Stone’s Sticky Asian Wings

Sticky Orange Chicken

Sticky Asian Plum Wings