Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon vegetable oil
  • 4 to 8 skinless chicken thighs
  • cut into bite-size pieces
  • 5 tablespoons Sriracha
  • 1 thumb-size piece fresh ginger
  • peeled and very finely chopped
  • Zest and juice of 1 lime
  • divided
  • 1 tablespoon honey
  • 2 teaspoons light soy sauce
  • 1 teaspoon sesame oil
  • 1/2 head red cabbage
  • finely sliced
  • 5 ounces kale (about 1/3 bunch)
  • leaves torn from stem and finely sliced
  • 2 carrots
  • julienned
  • 1 teaspoon sesame oil
  • 1 red bell pepper
  • deseeded and cut into bite-size pieces
  • 1 yellow bell pepper
  • deseeded and cut into bite-size pieces
  • 1 cup frozen edamame beans
  • thawed
  • A handful cashews
  • toasted
  • 1 tablespoon sesame seeds
  • toasted
  • Large handful cilantro
  • chopped

Instruction

  • 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
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