Spicy Chicken & Yam Wok Salad with Cabbage Noodles

Hey Strangekittens! I hope you’re liking the new site’s look. It’s oodles more functional and much smoother. This week’s recipe is a bit more time consuming, but it’s so yummy! It took me about 45mins.

Serves 2.

You will need:

  • 6 chicken thighs, skin on
  •  1 large yam (get a long one, it’ll make it easier)
  •  Half a cabbage, cut into ribbons
  •  2 big handfuls of baby spinach
  •  Seasoning: Garlic powder, onion powder, rock salt and pepper
  • Condiments: Sriracha sauce, sesame oil (optional), organic maple syrup (or raw unfiltered honey, I usually use that but I don’t have any left)

1. Preheat the oven to 425.

2. Whip out that raw chicken onto a buttered roasting/sheet pan. Don’t like butter? Screw you, butter is awesome. Season it with the garlic and onion powder, salt, and pepper.

Squirt a little bit of Sririracha sauce on there. Just a dab, we want to thinly coat it, not drown it. That stuff is spicy. Next, you wanna drop a dime sized amount of either melted honey or maple syrup on each piece of chicken. Using a basting brush (or your fingers, you dirty animal) and make sure the seasoning and sauce evenly coats the chicken.

chicken prep

Stick that stuff in the oven on the middle rack. Mine only has two racks, so the top one in my case, lol! Should take about 45mins if they’re frozen like mine.  Start heating a wok with some butter.

butter wok

3. While the chicken is cooking, peel the yam. Slice it into really thin, long strips. Be careful, we don’t want extra blood flavour. I used a potato peeler, but you could use a mandolin slicer. You can do it with a knife but it’ll take forever, seriously. I make them about 1cm wide. Stick them in a heated wok with some melted butter, on medium high.

yam strips

4. Boring part over. If you haven’t already, slice the cabbage into ribbons. You do this by laying it on it’s side and slicing from the top like this:

cabbage slicing

Throw that in the pan with the yam, and the spinach. Give it a good splash of sesame oil, and some pepper and garlic powder. start tossing it around with a pair of silicone tipped tongs, or a wooden spoon.


Make sure everything is evenly coated with butter, oil and seasoning. This won’t take long…maybe ten minutes. I like to steam it a bit by turning down the heat and putting the lid on for a couple minutes. If you like your veggies a little firmer then skip that and keep tossing. You’ll know it’s done when the yam starts breaking apart.

Serve with the chicken on top (awww yeah)

chicken yam wok salad

Yum yum! Enjoy. If you want it spicier, use more Sriracha.



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