8 boneless chicken thighs
½ bottle Newman’s Own Sticky Original BBQ Sauce
8oz (225 g) egg noodles
2 tbsp (30 ml) vegetable oil
2 oz (50 g) unsalted cashews
1 large carrot, cut into matchsticks
9 oz (250 g) tenderstem broccoli
6 spring onions, trimmed and sliced
4 cherry tomatoes, halved
6 tbsp (90 ml) Newman’s Own Honey & Mustard Dressing
Cut several slashes through the thickest part of the meat of each chicken thigh using a sharp knife and lay the thighs side by side in a shallow dish. Pour over the BBQ sauce, turning the chicken pieces over until they are well coated.
Cover the dish with cling film and leave in the fridge for several hours or overnight to marinade.
Lift the chicken thighs from the dish and grill or barbecue over medium heat for 8-10 minutes on each side and brushing or basting with the remaining sauce until the thickest part of the meat is tender when pierced with a skewer.
Whilst the chicken is cooking, soak or cook the noodles in boiling water according to the packet instructions. Drain and set aside.
Heat the oil in a wok or large frying pan, add the cashews and stir-fry for 30 seconds or until golden. Drain the nuts from the pan, add the carrot sticks and stir-fry for 2 minutes. Add the broccoli and spring onions and stir-fry for a further 2 minutes. Add the cherry tomatoes, stir-fry for 1 minute and then tip the noodles into the pan and add the cashews.
Pour in the dressing and toss everything together until piping hot. Serve the chicken with the noodles.
Tip: The recipe can also be made using chicken legs or drumsticks but it’s a good idea to cook them first before slashing the meat and coating with the BBQ sauce. As these joints are denser and thicker than thighs, if coated when raw the meat will scorch and burn before it has had sufficient time to cook through.