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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 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.

Roast five spice chicken with snake beans & cashews

How to make Roast five spice chicken with snake beans & cashews

Ingredients

Method