River’s Kitchen: honey chilli chicken with cashews

12-year-old River-Blue is an aspiring chef. This month he is sharing his own original recipe for honey chilli chicken with cashew nuts.

Ingredients (serves 6)

  • 6 skinless boneless chicken thighs
  • Salt and pepper
  • 1 oz cornflour
  • 1 spoonful of butter
  • 1 tablespoon vegetable oil
  • 1 handful of cashew nuts
  • 3 tablespoons of soy sauce
  • 4 tablespoons of honey
  • 4 garlic cloves, crushed
  • 5 green chillies, chopped
  • 2 large spring onions, chopped


  • Season the chicken thighs with salt and pepper
  • Coat them in the cornstarch
  • Add the butter to your pan and fry the chicken for 4 minutes each side until cooked through
  • Remove the thighs from the pan and keep to one side
  • Add the oil to the pan and heat the cashews for 2 minutes, until lightly roasted
  • Add the soy sauce, honey, garlic and chillies into the pan and mix together
  • Allow to simmer for a couple of minutes and then add to the chicken thighs
  • Sprinkle the chopped spring onions on top
  • Enjoy with plain boiled rice or noodles!
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