4 chicken thigh fillets
1 tbsp vegetable oil
steamed rice to serve
1 large cucumber, cut into bite-sized pieces
100g cherry tomatoes, halved
1 red Asian shallot, sliced
2 tbsp finely chopped coriander (cilantro)
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.