Seared sriracha chicken with pickled plum slaw

Name: Seared sriracha chicken with pickled plum slaw
Total time: 30 min
Yield: Serves 2
Ingredients: 4 skinless and boneless chicken thighs; 2 tbsp sriracha chilli sauce; 1 tbsp runny honey; 2 tsp sunflower oil; 1 medium-ripe plum halved, stoned and thinly sliced; ½ small red onion finely chopped; 1 tbsp rice vinegar; 1 lime juiced; 1 tsp runny honey; 1 tsp sesame oil; 2 tsp hoisin or plum sauce; 100g white cabbage finely shredded; 1 small raw beetroot peeled and cut into matchsticks; 10cm length cucumber halved and thinly sliced; 2 tbsp cashews toasted

Published: September 30, 2016 at 9:21 AM

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Serves 2

Easy

Total time: 30 mins

plus marinating

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BBQ season might be over but that doesn't stop you recreating the chargrilled taste of the charcoals in your kitchen with this seared sriracha chicken

Low calorie

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Ingredients

Nutrition

4 skinless and boneless chicken thighs
2 tbsp sriracha chilli sauce
1 tbsp runny honey
2 tsp sunflower oil

SLAW

1 medium-ripe plum

halved, stoned and thinly sliced
½ small red onion

finely chopped
1 tbsp rice vinegar
1 lime

juiced
1 tsp runny honey
1 tsp sesame oil
2 tsp hoisin or plum sauce
100g white cabbage

finely shredded
1 small raw beetroot

peeled and cut into matchsticks
10cm length cucumber

halved and thinly sliced
2 tbsp cashews

toasted

Nutrition: per serving

kcal416

low
fat20g
saturates4.2g
carbs28.4g
sugars24.4g
fibre4.3g
protein28.2g
salt1.2g

Method

step 1

Put the thighs between 2 sheets of clingfilm and use a rolling pin to flatten to an even thickness. Whisk the sriracha, honey and oil, then add the chicken thighs and toss. Leave to marinate for 15 minutes, or longer in the fridge if you can.
step 2

To make the slaw, mix the plum slices, onion, vinegar, lime juice, honey, sesame oil and hoisin or plum sauce. Season, then leave to sit while the chicken marinates. Mix the cabbage, beetroot, cucumber and cashews together in another bowl.
step 3

Heat a frying pan over a medium heat, then add the chicken thighs and fry for 10 minutes on each side, until charred and tender.
step 4

Tip the pickled plums and dressing over the rest of the slaw veg and mix well. Serve the slaw alongside the chicken with a little extra sriracha, if you like.

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