Oriental-Style Chicken with Vegetables

Method

1. Score the chicken thighs to allow the flavors to penetrate.
2. Marinate the chicken with lime juice, grated ginger, and a pinch of salt.
3. Cut the asparagus tips and cut the stems in half, removing the hard ends.
4. Cut the Chinese long beans into coarse pieces.
5. Slice the spring onion, including the green part.
6. Slice the fresh chili into rings.
7. Heat a drizzle of oil in a non-stick wok and place the chicken skin-side down, pressing it slightly.
8. Add the spring onion, toasted cashews, chili, and asparagus stems. Cook over high heat.
9. When the chicken starts turning white at the edges, add the Chinese beans, asparagus tips, salt, and bean sprouts.
10. Toss everything quickly until the chicken is cooked and the vegetables are crunchy.
11. Serve with crumbled cashews on top.