4 x chicken thighs
1 cup Marion’s Kitchen Sticky Chilli & Ginger Asian Steakhouse Marinade (use my store locator to find out where to buy)
1 tbsp vegetable oil
1 cup frozen corn kernels
¼ cup pine nuts
300g (10 oz) broccoli florets
2 cups shredded red cabbage
¼ cup pea tendrils or other salad leaves to serve (optional)
basil leaves to serve
Combine ½ cup of the Sticky Chilli Ginger Asian Steakhouse Marinade with the chicken (if you have time, allow to marinate but if not….you can cook the chicken straight away).
Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Add the chicken thighs. Find a saucepan lid that is slightly smaller than your frying pan and press down on the chicken so that each piece is firmly pressed into the bottom of the pan. Keep the lid there and cook for about 3 minutes. Then remove the lid and turn the chicken pieces over. Turn the heat to medium and cook for another 4-5 minutes or until cooked through (this will depend on the size of your chicken thighs). Transfer the chicken to a cutting board to rest.
Pour out and discard any excess fat in the pan. Then place the pan back on the heat and add the corn. Use a spatula or wooden spoon to scrape up the browned chicken bits from the bottom of the pan. Add the pine nuts and cook for a further minute or so. Transfer the corn and pine nuts to a bowl.
Place the same pan back on a high heat and add the broccoli. Pour over ¼ cup water and cover with a tight-fitting lid. Steam the broccoli for 3 minutes or until just tender but still with a little bite. Then remover the lid and add the cabbage and the remaining ½ cup of the marinade. Stir-fry until combined. Then add the corn and pine nuts and mix through. Remove from heat and divide among serving bowls. Slice the chicken and add to the vegetables. Top with pea tendrils (if using) and some basil leaves.