One Pan Sticky Chicken & Cashew

Juicy chicken, sweet honey and cashew, and a salty broth. This one pan wonder is simple cooking with incredible depth of flavour.

Key Details

  • Difficulty: Easy

Ingredients

  • 4-6 chicken thighs or legs
  • 1 lime, juice of
  • 1 tbsp dark soy sauce
  • 2 tbsp rapeseed oil
  • a thumb of ginger, peeled and grated
  • 2 garlic cloves, crushed
  • 2 tsp Chinese 5 spice
  • sea salt
  • 80g cashew nuts
  • 2-3 tbsp honey
  • 1-litre hot chicken stock
  • 250g pak choi, quartered
  • 100g tender stem broccoli, sliced in half lengthways
  • 200g dried wholewheat noodles

  • 4-6 chicken thighs or legs
  • 1 lime, juice of
  • 1 tbsp dark soy sauce
  • 2 tbsp rapeseed oil
  • a thumb of ginger, peeled and grated
  • 2 garlic cloves, crushed
  • 2 tsp Chinese 5 spice
  • sea salt
  • 80g cashew nuts
  • 2-3 tbsp honey
  • 1-litre hot chicken stock
  • 250g pak choi, quartered
  • 100g tender stem broccoli, sliced in half lengthways
  • 200g dried wholewheat noodles

Preheat the oven to 200°C/400°F/gas 6.

Make your marinade by mixing the lime, soy, oil, ginger, garlic and Chinese 5 spice in a bowl. Add your chicken and ensure it is all evenly coated. Cover and pop in the fridge to marinate for 1-hour minimum but ideally overnight.

Pop the chicken into an ovenproof pan (one which has a lid), sprinkle generously with sea salt and roast for 25 minutes. When the timer beeps, throw in the cashew nuts and drizzle over the honey then return to the oven for a further 5-10 minutes until your chicken is perfectly cooked and your cashew nuts have turned golden.

Prepare 1 litre of chicken stock with boiling water.

Remove half of the cashews and all of the chicken and set aside to rest.

Pour your chicken stock into the pan and add your noodles, pak choi and tender stem broccoli. Cover with a lid and cook on medium-high heat on the hob until your noodles have softened and the veggies are tender.

Serve and ENJOY. I’m blooming thrilled with this recipe!

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