1 tbsp vegetable oil
2 chicken thighs, cut into chunks
salt and freshly ground black pepper
55g/2oz creamed coconut
110g/4oz mangetout, cut into thin strips
1 tbsp sesame oil
1 tbsp honey
1 tbsp sesame seeds
Heat the oil in a pan. Season the chicken and then fry in the hot pan for 4-5 minutes, until golden brown and crisp, and the chicken is cooked through. Stir in the creamed coconut and heat for a further 2-3 minutes.
For the salad, mix the mangetout, sesame oil, and honey in a bowl.
Arrange the salad onto a serving plate and top with the coconut chicken. Sprinkle with sesame seeds to serve.
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