Mark Moriarty's lemon grass and cashew nut chicken with Asian-style greens. Photograph: Harry Weir Sat Jul 25 2026 - 04:53Serves: 2Course: DinnerCooking Time: 10 minsPrep Time: 20 minsIngredientsFor the marinade:50g cashew nuts2 lemongrass stalks2 garlic clovesJuice and zest of 1 lime2 tbsp vegetable oilSea salt4 chicken thighs, boneless, skin off1 tbsp vegetable oil1 head bok choy¼ small white cabbage, thinly sliced1 medium carrot, peeled and grated1 red chilli, sliced, plus extra for garnishHandful mint leavesHandful coriander leavesHandful rocket leavesFor the Asian dressing:3 tbs soy sauce 2 tbs honey1 tbs sesame oil1 tbs rice wine vinegar1 tbs vegetable oil1 tbs toasted sesame seedsStart by making the marinade for the chicken. Preheat the oven to 180 degrees. Place the cashew nuts on an oven tray and roast in the oven for six minutes at 180 degrees to toast, then remove. Peel the outer leaf off the stalks. Slice off the root tip and discard, then slice the white part of the stalk (discard the narrow woody green top of the lemongrass). Add the sliced lemongrass to a blender along with the toasted cashew nuts, garlic, lime zest, lime juice, vegetable oil and salt. Blend to a paste. Place the chicken thighs in a bowl, then spoon on the marinade. Stir gently until evenly coated, then cover and place them in the fridge to marinate for at least two hours.Preheat the oven to 180 degrees. Place an oven-proof non-stick pan on a medium to high heat and add some oil. Add the chicken thighs and cook for three to four minutes on a medium to high heat until browned, then turn and cook for two to three minutes on the other side. Transfer the pan to the oven and cook for eight minutes at 180 degrees until cooked through.While the chicken is in the oven, prepare the salad. Separate the bok choy leaves from the base, then thinly slice the leaves and add them to a large bowl along with the thinly sliced cabbage, grated carrot, red chilli, mint leaves, coriander leaves and rocket. Add the soy sauce, honey, sesame oil, rice wine vinegar and vegetable oil to a small bowl and stir to combine. Spoon some of the dressing on to the salad veg and lightly toss together to coat evenly. Spoon the dressed salad on to serving plates. Slice the cooked chicken thighs and place on top. Garnish with some toasted sesame seeds, some chilli, and some more of the dressing.Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.