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- Step 1
Preheat oven to 220°C. Combine the honey, soy sauce and Chinese five spice powder in a large ovenproof ceramic or glass dish. Pierce the chicken thighs all over with a skewer and place in the soy mixture and turn to coat evenly.
- Step 2
Cook in preheated oven, uncovered, turning once and basting with any pan juices, for 25 minutes or until tender and the skin is brown.
- Step 3
Meanwhile, heat the oil in a wok over high heat. Add the snake beans and carrots, and stir-fry for 4-5 minutes or until the vegetables are tender. Add the cashews and stir-fry for 1-2 minutes or until golden.
- Step 4
To serve, divide the vegetables among serving plates. Top with the chicken and drizzle with a little of the pan juices.