4 boneless chicken thigh fillets
1 tbsp vegetable oil
1 cup frozen corn kernels
¼ cup raw cashews
400g (14 oz) broccoli florets
100g snow peas
2 cups shredded red cabbage
¼ cup pea tendrils or other green leaves to serve (optional)
Combine ½ cup of the Sticky Chilli Ginger 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, skin side down if your chicken has skin. 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, reduce the heat to medium and cook for about 5 minutes. Then remove the lid and turn the chicken pieces over. Turn the heat down a little and let the chicken cook through. Then 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 a high heat and add the broccoli. Use a spatula or wooden spoon to scrape up the browned chicken bits from the bottom of the pan. Add a ¼ cup of water and put a lid on the pan to allow the broccoli to steam for a couple of minutes. Now add the sugar snap peas, corn, cabbage and the cashews. Toss to combine. Then pour over another ½ cup of the Sticky Chilli Ginger Marinade. Stir-fry until well combined. Divide among serving bowls.
Slice the chicken and place on top of the vegetables. Top with pea tendrils if using.