4 x chicken thigh fillets, skin-on
1 cup Marion’s Kitchen Sticky Chilli Ginger Marinade (find out where to buy, or try my homemade sticky chilli sauce recipe)
1 tbsp vegetable oil
1 cup frozen corn kernels
¼ cup raw cashew nuts
300g (10 oz) broccoli florets
2 cups shredded red cabbage
¼ cup pea shoots or other salad leaves, to serve (optional)
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