If you're looking for some inspiration for your mid-week suppers, then look no further than this sticky cashew chicken with beansprout salad. A delicious and sticky marinade for the chicken, with the zesty lime juice, makes this incredibly tasty.
Mix the soy, honey and chicken and leave for 5 minutes. Heat a little oil (go easy if using chilli oil) in a wok or frying pan. Add the chicken and nuts and stir-fry for 3–4 minutes. Up the heat for a few more minutes until the honey turns sticky and coats the chicken. Mix the spinach, spring onion and beansprouts. Drizzle with lime juice and olive oil. Season. Serve with the chicken and lime wedges.