One-pan Chicken and Vegetable Bowl | Marion's Kitchen

Add the chicken thighs to a large bowl, and pour in ½ cup of the Sticky Chilli Ginger Marinade. Give everything a mix until the chicken is evenly coated, and then allow to marinate for a few minutes (it will still taste delicious if you cook the chicken straight away).

Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Once the oil is hot, add the chicken thighs to the pan, skin-side down. 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 or until the skin is looking lovely and golden. Then remove the lid and turn the chicken pieces over. Turn the heat to medium and cook for another 4–5 minutes or until the chicken is cooked through. Transfer to a cutting board to rest.

Remove any excess fat from the pan if necessary, leaving around 1 tablespoon behind. Place the pan back on the heat and add the corn. Use a wooden spoon or spatula to scrape up the browned chicken bits from the bottom of the pan. Add the cashew nuts and cook for a further minute or so. Transfer the corn and cashew nuts to a bowl.

Place the same pan back on a high heat and add the broccoli. Pour over ¼ cup water and cover the pan with a tight-fitting lid. Steam the broccoli for 3 minutes or until just tender but still with a little bite. Then remove the lid and add the cabbage, followed by the remaining ½ cup of the marinade. Stir-fry until combined and the cabbage has softened slightly. Then add the corn and cashew nuts and mix through. Remove from heat and divide among serving bowls. Slice the chicken and add to the vegetables. Top with pea shoots (if using) and serve.