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Roast five spice chicken with snake beans & cashews
Roast five spice chicken with snake beans & cashews
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Ingredients:
  • 80ml (1/3 cup) honey
  • 31.50 gm soy sauce
  • 1 tsp Chinese five spice
  • 4 (about 175g each) chicken thighs, skin on
  • 9.20 gm 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
Instructions:
  • Preheat your oven to 220°C. In a large ovenproof ceramic or glass dish, mix together honey, soy sauce, and Chinese five spice powder. Use a skewer to pierce the chicken thighs all over, then place them in the soy mixture, ensuring they are evenly coated.
  • Roast in a hot oven, uncovered, turning once and brushing with pan drippings, until tender and the skin is golden brown, about 25 minutes.
  • Heat oil in a wok over high heat. Stir-fry snake beans and carrots until tender, about 4-5 minutes. Add cashews and stir-fry until golden, about 1-2 minutes.
  • Plate the vegetables, place the chicken on top, and generously drizzle with the delicious pan juices before serving.

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