Ingredients

• 4 tbsp olive oil
• 2 tbsp sesame oil
• 1 lime
• juice only
• 1 piece fresh ginger
• peeled
• grated
• 2 red chillies
• finely chopped
• 1 bunch of coriander
• leaves removed
• roughly chopped
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 4 boneless skinless chicken breasts
• cut into 1cm/½in strips
• sea salt and freshly ground black pepper
• 6 spring onions
• sliced on the diagonal
• 2 tbsp sesame seeds
• toasted
• 2 ripe avocados
• skinned and chopped
• 2 limes
• juice only
• 1 clove garlic
• crushed to a paste
• 4 tbsp fresh coriander
• chopped
• 1 red chilli
• finely chopped
• 1 shallot
• finely chopped
• 150ml/5fl oz olive oil
• splash Tabasco sauce
• salt and freshly ground black pepper

Directions

• For the marinade
• place all the marinade ingredients into a bowl and mix to combine.
• For the chicken
• place the chicken into the bowl of marinade. Stir well and leave to marinate in the fridge
• covered in cling film for at least one hour.
• Preheat the oven to 200C/400F/Gas 6.
• Heat a griddle pan until hot then add the marinated chicken strips. Cook over a high heat for 1-2 minutes
• turning once so they brown nicely on both sides.
• Transfer the chicken strips to a baking sheet and place into the oven to cook for a further five minutes
• or until completely cooked through.
• Remove the chicken from the oven and season with coarse sea salt and freshly ground black pepper. Sprinkle with the spring onions and toasted sesame seeds.
• For the guacamole
• place the chopped avocados into a bowl and add the lime juice.
• Add the remaining guacamole ingredients
• mix well and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the chicken onto six plates with a spoonful of guacamole served alongside each.