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Take your chicken breast and slice, flatten out into escalopes, season and pan fry.
Let them cool and rip into shreds.
Finely slice up and julienne half a carrot, 3 leaves of bok choi, a handful of bean sprouts, a few coriander stalks with their leaves, and some spring onion tops.
Dress the salad with a squeeze of lime juice and a drop of sesame oil.
Add the peanut butter and siracha to a bowl and warm it over some hot water; you want it to loosen up.
Once it’s soft, add your oils, lime juice and toasted sesame seeds.
Add a little of your shredded chicken to the sauce, and then reserve some for over the top.
Plate it all up and sprinkle a few extra sesame seeds on top.