chicken
dinner
ginger
honey
hot sauce
irish
kale
lettuce
lunch
nuts
sriracha
healthy living
main dish
salads
soy
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Donal Skehan's Sticky Sesame and Sriracha Chicken with Chopped Salad

Donal Skehan's Sticky Sesame and Sriracha Chicken with Chopped S…

Hyper-Realistic Illusion Cake Demo

How to Make Nutty Chocolate Chip Cookies from Owner of Popular B…

How to Make Chocolate Peanut Butter Pie | Ryan Scott

How to Make Peanut Butter Pretzel Freezer Cookies | Christina To…

How to Make Blueberry Bread Puddin' with Bourbon Sauce

Bobby Flay's Enchilada Casserole + Makeover with Tommy DiDario

Kate Hudson Shares Updates on Kids + a Healthy Twist on Crispy R…

What Was Rach’s First Car? She Answers (and tells funny story ab…

Aoife O'Donovan Performs "Pheonix" From "Age of Apathy," Nominat…

How to Make The Ultimate Grilled Cheese—with Cajun Shrimp!

How to Make an Easy Ice Cream Pie with Waffle or Sugar Cone Crust

How To Cook Meatloaf, So It's Moist + Tender Every Time

How to Make Rach's One Big Pan "Cheater's" Cassoulet Chicken and…

How to Make James Bond's Vesper Martini | John Cusimano

It’s Our Dessert Show! PB Pie, Freezer Cookies, Cookie Tiramisu …

Ayesha Curry Shares Her Healthy Routine + Rach’s Veggie-Packed R…

How to Make Tamale Casserole | Budget-Friendly Meal Made With Pa…

Viral Crocheted Food Dog Hat Maker Shares Spaghetti & Meatballs …

How to Make Rach's Twist on an Italian-American Classic: Creamy …

"Irish hottie" Donal Skehan is a bestselling Irish food writer, TV host and YouTube star. Check out his new book "Fresh" available now.

Ingredients

  • 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

Yield

Serves: 4

Preparation

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.


MORE:

Curtis Stone’s Sticky Asian Wings

Sticky Orange Chicken

Sticky Asian Plum Wings