Ingredients
- skinless and boneless chicken thighs 4
- sriracha chilli sauce 2 tbsp
- runny honey 1 tbsp
- sunflower oil 2 tsp
SLAW
- plum 1 medium-ripe, halved, stoned and thinly sliced
- red onion ½ small, finely chopped
- rice vinegar 1 tbsp
- lime 1, juiced
- runny honey 1 tsp
- sesame oil 1 tsp
- hoisin or plum sauce 2 tsp
- white cabbage 100g, finely shredded
- raw beetroot 1 small, peeled and cut into matchsticks
- cucumber 10cm length, halved and thinly sliced
- cashews 2 tbsp, toasted
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 416
- Fat 20g
- Saturates 4.2g
- Carbs 28.4g
- Sugars 24.4g
- Fibre 4.3g
- Protein 28.2g
- Salt 1.2g
