Ingredients -

4 skinless, boneless chicken breasts

4 tbsp clear honey

2 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp sesame oil

1 garlic cloves, crushed

2.5cm/1in piece fresh ginger, peeled and grated

2 tbsp sesame seeds, toasted

small bunch of fresh coriander, roughly chopped

1 large carrot, cut into fine matchsticks

1 bunch of spring onions, shredded

½ cucumber, peeled, halved, de-seeded and cut into matchsticks

½ Chinese lettuce, finely shredded

Directions -

Cut the chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave to marinate in a non-metallic bowl for about 30 minutes.

Heat the sesame oil in a frying pan and cook the chicken over a high heat with any marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing.

To serve warm, toss in a large bowl with the remaining ingredients and eat immediately. To serve cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients.