Mortar and Pestle
MAKO Black Steel 
Just as Delicious
4 chicken thigh fillets
¼ cup Marion’s Kitchen Coconut Sriracha, plus extra for serving (use my store locator to find out where to buy)
1 tbsp vegetable oil
steamed rice to serve
salt
Salad:
1 large cucumber, cut into bite-sized pieces
100g cherry tomatoes, halved
1 red Asian shallot, sliced
2 tbsp finely chopped coriander (cilantro)
2 tbsp Marion’s Kitchen Coconut Sriracha, plus extra for serving (use my store locator to find out where to buy)
Combine the chicken with ¼ cup coconut sriracha and a pinch of salt. Heat the vegetable oil in a large frying pan over high heat. Add the chicken pieces and cook for 3-4 minutes each side or until cooked through. Remove from the heat and set aside to rest while you make the salad.
For the salad, toss ingredients together.
Place rice in serving bowl. Top with salad and chicken.
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