- 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
- 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.