Spicy, salty and sweet, this Asian meal is a perfect balance of ingredients. Mouthwateringly fresh and guaranteed to impress!
Blend all the marinade ingredients using a liquidizer or hand-held blender, then rub into the chicken. Place the chicken into a zip lock bag for a minimum of 4 hours or overnight.
Make the salad dressing by putting all the ingredients into a jar. Shake well to combine, then set aside.
Mix all of the glaze ingredients together in a small bowl, then set aside until needed.
When you’re ready to cook the chicken, preheat the oven to 180ºC/ Gas Mark 4. Heat the oil in a frying pan over a medium-high heat and brown the chicken on both sides, then transfer to a baking tray and roast for 20 minutes, or until cooked through and the juices run clear.
After 10 minutes of cooking time, remove the chicken from the oven and brush with half the marinade. Return to the oven for the rest of the cooking time.
Pour the leftover marinade into a small saucepan and bring to the boil. Reduce the heat and simmer until the glaze has reached a syrupy consistency.
Before serving, combine the salad ingredients in a large bowl and coat in the dressing. Place a piece of chicken on each plate with a quarter of the salad. Drizzle the chicken with the leftover glaze and serve with a wedge of lime.