Seared sriracha chicken with pickled plum slaw
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 2
Skip to ingredients
- 4 skinless and boneless chicken thighs
- 2 tbsp sriracha chilli sauce
- 1 tbsp runny honey
- 2 tsp sunflower oil
SLAW
- 1 medium-ripe plumhalved, stoned and thinly sliced
- ½ small red onionfinely chopped
- 1 tbsp rice vinegar
- 1 limejuiced
- 1 tsp runny honey
- 1 tsp sesame oil
- 2 tsp hoisin or plum sauce
- 100g white cabbagefinely shredded
- 1 small raw beetrootpeeled and cut into matchsticks
- 10cm length cucumberhalved and thinly sliced
- 2 tbsp cashewstoasted
Nutrition: per serving
- kcal416low
- 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.
