Warm Thai chicken salad

Method

1. Heat the olive oil in a wok or large frying pan and stir-fry the chicken over a high heat for 3-4 minutes. Add the onion and garlic and stir-fry for 2 minutes. Add the soy sauce, sugar and chillies and stir-fry for 3-4 minutes, until the chicken is browned and the sauce has reduced to a sticky glaze.

2. Cut the cucumber in half lengthways, scoop out the seeds with a teaspoon and discard, then slice on the diagonal.

3. Toss with the chicken. Add the remaining ingredients and stir to combine.

4. Serve with lime wedges to squeeze over, and soy sauce for drizzling.