Hot chicken and honey salad

Method

1. Put the chicken strips in a bowl. Combine the marinade ingredients and pour over the chicken. Leave to marinate for 1 hour.

2. Pull the glass noodles apart: the easiest way to do this is to put them in a bag to stop them flying all over the place!

3. In a wok, heat enough oil for deep-frying. When it is very hot, add the noodles. Fry for a few minutes until golden. Drain on paper towels and keep warm.

4. Heat the 3 tablespoons of olive oil in a wok. Remove the chicken from the marinade and stir- fry over a high heat for 3 minutes to seal in the juices.

5. Stir in the honey and continue cooking for a further 5 minutes, adding enough wine to the pan to prevent scorching.

6. Toss in the tomatoes, cook briefly to heat through and finish with the sesame oil.

7. Arrange the lettuce and noodles on a serving plate. Spoon the chicken and tomato mixture over the top and garnish with spring onion shreds, coriander leaves and toasted sesame seeds. Serve immediately.

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Ingredients

Main:

4 boneless, skinless chicken breasts, sliced crossways into 1cm strips
50g glass noodles
groundnut oil, for deep-frying
3 tbsp Olive oil
2 tbsp clear honey
1 glass White wine
150g cherry tomatoes, halved
1 tsp Sesame oil
1 iceberg lettuce, shredded

For the garnish:

shredded spring onions
coriander leaves
toasted sesame seeds

For the marinade:

2 tbsp Olive oil
2 tbsp wholegrain mustard
1 tsp chopped garlic
2 tbsp lemon juice
1 tbsp finely chopped coriander stems
1 green chilli, deseeded, shredded
salt and fresh ground black pepper

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