Sticky Korean Salad
A chicken salad with a sweet and spicy kick.
2 tbsp The Groovy Food Company Organic Virgin Coconut Oil
8 boneless chicken thighs, cut into chunks
5 tbsp sriracha sauce
3cm piece ginger, finely grated
1 tbsp The Groovy Food Company Light Amber & Mild Agave Nectar
1 tbsp light soy sauce
squeeze of lime juice
1 tbsp sesame seeds, toasted
coriander leaves, good handful
For the salad:
juice of a lime
1 tbsp The Groovy Food Company Omega Cool Oil
1 tsp The Groovy Food Company Light Amber & Mild Agave Nectar
½ small white cabbage, finely shredded
2 carrots, coarsely grated or julienned
1 cucumber, sliced into strips with a potato peeler
100g mange tout, finely sliced
- Heat the coconut oil in a wok or a large frying pan over a medium high heat and fry the chicken thighs until just browned on all sides. Add the sriracha sauce, ginger, agave and soy sauce.
- Cover and simmer for 8 minutes or until the sauce has slightly thickened and the chicken is completely cooked through. Add a squeeze of lime juice.
- Mix the lime juice with the cool oil and light agave and some salt and pepper. Toss together the salad ingredients with the dressing and divide between plates.
- Top with the sticky chicken and scatter with sesame seeds and chopped coriander and serve.