Ingredients
- For the marinade:
- 50g cashew nuts
- 2 lemongrass stalks
- 2 garlic cloves
- Juice and zest of 1 lime
- 2 tbsp vegetable oil
- Sea salt
- 4 chicken thighs, boneless, skin off
- 1 tbsp vegetable oil
- 1 head bok choy
- ¼ small white cabbage, thinly sliced
- 1 medium carrot, peeled and grated
- 1 red chilli, sliced, plus extra for garnish
- Handful mint leaves
- Handful coriander leaves
- Handful rocket leaves
- For the Asian dressing:
- 3 tbs soy sauce
- 2 tbs honey
- 1 tbs sesame oil
- 1 tbs rice wine vinegar
- 1 tbs vegetable oil
- 1 tbs toasted sesame seeds
- Start by making the marinade for the chicken. Preheat the oven to 180 degrees. Place the cashew nuts on an oven tray and roast in the oven for six minutes at 180 degrees to toast, then remove. Peel the outer leaf off the stalks. Slice off the root tip and discard, then slice the white part of the stalk (discard the narrow woody green top of the lemongrass). Add the sliced lemongrass to a blender along with the toasted cashew nuts, garlic, lime zest, lime juice, vegetable oil and salt. Blend to a paste.
- Place the chicken thighs in a bowl, then spoon on the marinade. Stir gently until evenly coated, then cover and place them in the fridge to marinate for at least two hours.
- Preheat the oven to 180 degrees. Place an oven-proof non-stick pan on a medium to high heat and add some oil. Add the chicken thighs and cook for three to four minutes on a medium to high heat until browned, then turn and cook for two to three minutes on the other side. Transfer the pan to the oven and cook for eight minutes at 180 degrees until cooked through.
- While the chicken is in the oven, prepare the salad. Separate the bok choy leaves from the base, then thinly slice the leaves and add them to a large bowl along with the thinly sliced cabbage, grated carrot, red chilli, mint leaves, coriander leaves and rocket.
- Add the soy sauce, honey, sesame oil, rice wine vinegar and vegetable oil to a small bowl and stir to combine. Spoon some of the dressing on to the salad veg and lightly toss together to coat evenly.
- Spoon the dressed salad on to serving plates. Slice the cooked chicken thighs and place on top. Garnish with some toasted sesame seeds, some chilli, and some more of the dressing.
