Spicy Sriracha Chicken Salad

The rise in popularity of Sriracha, 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…you can find them in your store. Sriracha can be added to noodles and stir-fries for a fiery kick or, as in this sticky chicken dish, to a crunchy salad.

Serves: 4Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • For the chicken:
  • 1 tablespoon Canola Oil
  • 4 Simple Truth Organic™ Boneless Skinless Chicken Thighs, cut into bite-size pieces
  • 5 tablespoons Sriracha Sauce
  • 2” piece fresh ginger, peeled and very finely chopped
  • Zest and juice of 1 lime
  • 1 tablespoon Simple Truth Organic™ Honey
  • 2 teaspoons Light Soy Sauce
  • 1 teaspoon Sesame Oil
  • For the salad:
  • 1⁄2 head red cabbage, finely sliced
  • 5 ounces Simple Truth Organic™ Baby Kale
  • 2 Simple Truth Organic™ Carrots, julienned
  • 1 teaspoon Sesame Oil
  • 1 red bell pepper, seeded and cut into thin slices
  • 1 yellow bell pepper, seeded and cut into thin slices
  • 1 cup Simple Truth™ Frozen Edamame Beans, thawed
  • Handful Simple Truth™ Cashews, toasted
  • 1 tablespoon Simple Truth™ Sesame Seeds, toasted
  • Large handful cilantro


  • Heat the oil in a wok or a large frying pan over medium-high heat. 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. Toss to coat. 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, and garnish with the sesame seeds and cilantro.