1kg chicken thigh fillets, trimmed, cut into 3-4cm pieces
150g sachet Maggi Teriyaki Sesame Chicken Stir Fry
6 green spring onions, thinly sliced
½ cup roasted cashews
Combine chicken with the infusion paste and finishing sauce, 2/3 cup water and half the onions in a large bowl. Season with salt and pepper. Mix well. Transfer mixture to a well-oiled, large, non-stick roasting pan.
Cook in a moderately hot oven (190C) for about 30 minutes, or until chicken is cooked through and sauce is thickened.
Top chicken with cashews and remaining spring onions. Serve with rice (optional).