Japanese chicken thighs

Ingredients

Serves 4

• 800g chicken thighs
• 5g sesame oil
• 250g baby corn
• 250g mange tout
• 20g soy sauce
• 20g honey

Serve with rice, fresh coriander & lime

Method

Marinate chicken thighs in spice shot for as long as possible - ideally overnight

Seal chicken thighs off in a hot non stick pan - place onto a non stick tray and into a preheated oven at 180c fan for twenty minutes

Heat sesame oil in a large non stick frying pan - fry baby corn & mange tout for 5 minutes until softened

Add in soy sauce and honey and cook until veg is sticky - 2 minutes

Serve chicken & veg with rice and garnish with coriander & lime