The rise in popularity of sriracha sauce, a spicy hot sauce from Southeast Asia, is universal. Bottles of this tangy sweet substance are no longer just a staple of Thai streetfood stalls, and can be found in supermarkets everywhere. It can be added to noodles and stir fries for a fiery kick or, as in this sticky chicken dish, to a crunchy salad.
by Donal Skehan
For the salad:
1. Heat the 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 sauce, ginger, lime zest, half the lime juice, 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.
2. 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.
3. Serve the sriracha chicken with the salad, and garnish with the sesame seeds and cilantro.
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Reprinted with permission from Fresh © 2017 by Donal Skehan, Sterling Epicure. Food photo by Donal Skehan.
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