Actress, presenter and Masterchef winner Lisa Faulkner has teamed up with The Groovy Food Company to bring you some beautiful recipes.

The fourth recipe in the collection is sticky Korean chicken salad, an innovative take on the traditional chicken salad.

Sticky Korean Chicken Salad - Serves 4.

Sticky Korean Chicken Salad

Sticky Korean Chicken Salad

Ingredients:

2 tbsp The Groovy Food Company Organic Virgin Coconut Oil

8 boneless chicken thighs, cut into chunks

5 tbsp sriracha sauce

3 cm piece ginger, finely grated

1 tbsp The Groovy Food Company Amber and Mild Agave Nectar

1 tbsp light soy sauce

Squeeze of lime juice

1 tbsp sesame seeds, toasted

A good handful of coriander leaves

For the salad:

Juice of a lime

1 tbsp The Groovy Food Company Omega Cool Oil

1 tbsp The Groovy Food Company Amber and Mild Agave Nectar

½ small white cabbage, finely shredded

2 carrots, coarsely grated or julienned

1 cucumber, slice into strips with a potato peeler

100g mange tout, finely sliced

Method:

1. Heat the coconut oil in a wok or 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, soy sauce.

 2. 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.

3. 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.

 4. Top with the sticky chicken and scatter with sesame seeds and chopped coriander and serve.

by for www.femalefirst.co.uk

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