• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook ginger lemongrass paste, stirring until fragrant, 1 minute. • Stir in coconut milk, the soy sauce (for the sauce), brown sugar and a splash of water, then simmer until slightly thickened, 2-3 minutes. • Transfer to a bowl and allow to cool slightly.

 • Wash and dry frying pan and return to medium-high heat with a drizzle of olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. 
• Transfer to a paper towel-lined plate.

• While plant-based crumbed chicken is cooking, slice cucumber into half-moons. • In a large bowl, combine cucumber, slaw mix, mixed salad leaves, the soy sauce (for the slaw) and a drizzle of vinegar and olive oil. Season to taste with salt and pepper. • Transfer to serving bowls.

• Slice plant-based crumbed chicken. • Top slaw with plant-based crumbed chicken. • Spoon over coconut ginger lemongrass sauce to serve. Enjoy!