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Sticky Sesame and Sriracha Chicken with Chopped Salad
Serves 4
Steps
- 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:
Originally published at rachaelrayshow.com. Reproduced for personal collection.
