Ingredients
- 80ml (1/3 cup) honey
- 1 1/2 tablespoons soy sauce
- 1 teaspoon Chinese five spice
- 4 (about 175g each) chicken thighs, skin on
- 2 teaspoons vegetable oil
- 1 bunch (about 200g) snake beans, cut into 4 equal lengths
- 2 large (about 400g) carrot, peeled, cut into batons
- 55g (1/3 cup) whole unsalted cashew nuts
Method
- Step 1Preheat 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 2Cook in preheated oven, uncovered, turning once and basting with any pan juices, for 25 minutes or until tender and the skin is brown.
- Step 3Meanwhile, 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 4To serve, divide the vegetables among serving plates. Top with the chicken and drizzle with a little of the pan juices.
- Low carb
- Lower gi
Nutrition
2679 kj
Energy
41g
Fat Total
11g
Saturated Fat
6g
Fibre
32g
Protein
144mg
Cholesterol
655.79mg
Sodium
30g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Jane Charlton
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
0