A simple and delicious chicken recipe from young chef Sam Stern, using leftover chicken thighs to create Asian flavours.

  • 10 - 15 mins
  • 1-2
  • Easy


  • 2 leftover cooked chicken thighs from recipe above
  • 10cm piece of cucumber
  • 2 spring onions
  • 1tbsp dark soy sauce
  • 1½ tbsp sweet chilli sauce
  • 1tbsp rice wine vinegar
  • Splash of groundnut oil
  • Fresh mint and coriander, to serve


Remove the bone and any gristle from the cooked chicken thighs used in this recipe. Slice into 1cm thick pieces.

Slice the cucumber into thin batons. Chop the spring onions into ½ cm chunks.

Mix together the soy sauce, chilli sauce, vinegar and groundnut oil to form the dressing.

Taste and adjust to your liking by adding more of anything.

Plate up the cucumber, then the chicken and spring onions, some mint and coriander leaves, and finally drizzle on the dressing.

Sam’s cookbook, Too Good to Share, is out now.

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