For the chicken:
180g skinless, boneless chicken thigh
1/8 tsp salt
1/8 tsp white pepper
1 ½ tsp Chinese wine
1 tsp corn flour
For the dressing:
2 tbsp low gluten soy sauce
1 tbsp honey
1 tsp rice vinegar
1 tsp hoisin sauce
1 tsp red chilli, chopped
¾ tsp garlic, grated
¾ tsp ginger, grated
¼ tsp sesame oil
30g roasted cashew nuts
For the vegetables:
80g broccoli, in florets
40g carrots, in batons
1/8 tsp salt
½ tbsp olive oil
Place the chicken on a plate, accompanied by the steamed veggies.