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 street food 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.
Serves 4 
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1 tbsp sunflower oil
4–8 skinless chicken thighs, cut into bite-size pieces
5 tbsps sriracha sauce
Thumb-size piece of fresh ginger, peeled and very finely chopped
Zest and juice of 1 lime
1 tbsp honey
2 tsps light soy sauce
1 tsp sesame oil
For the salad:
1/2 head red cabbage, finely sliced
5 oz kale (about 1/3 bunch), leaves torn from stem and finely sliced
2 carrots, julienned
1 tsp sesame oil
1 red bell pepper, deseeded and cut into thin slices
1 yellow bell pepper, deseeded and cut into into thin slices
1 cup frozen edamame beans, thawed
Handful of cashews, toasted
1 tbsp sesame seeds, toasted
Large handful of cilantro
1 tbsp sunflower oil
4–8 skinless chicken thighs, cut into bite-size pieces
5 tbsps sriracha sauce
Thumb-size piece of fresh ginger, peeled and very finely chopped
Zest and juice of 1 lime
1 tbsp honey
2 tsps light soy sauce
1 tsp sesame oil
For the salad:
1/2 head red cabbage, finely sliced
5 oz kale (about 1/3 bunch), leaves torn from stem and finely sliced
2 carrots, julienned
1 tsp sesame oil
1 red bell pepper, deseeded and cut into thin slices
1 yellow bell pepper, deseeded and cut into into thin slices
1 cup frozen edamame beans, thawed
Handful of cashews, toasted
1 tbsp sesame seeds, toasted
Large handful of cilantro
Large Frying Pan
