Honey, Chili And Soy Chicken - cooking recipe

Ingredients

1 None fresh small red bird's-eye chili, thinly sliced
1/4 cup soy sauce
2 tbsp honey
1 tbsp sesame oil
3 cloves garlic, minced
4 None chicken thighs (around 1 1/2 lb)
2 tbsp peanut oil
1 None onion, thinly sliced
1 None carrot, thinly sliced lengthwise
4 oz baby corn, halved lengthwise
7 oz Chinese cabbage, shredded
1 tbsp oyster sauce

Preparation

Preheat oven to 400\u00b0F. Combine chili, soy sauce, honey, sesame oil, 1/4 tsp salt and 1/2 the garlic in a large bowl. Add chicken thighs and toss to coat.
Heat 1 tbsp peanut oil in a large wok over high heat. Working in batches, stir-fry chicken until just browned. Transfer chicken and juices to a roasting pan lined with parchment paper. Roast for 20 mins, or until chicken is cooked through.
Meanwhile, add remaining peanut oil to wok. Stir-fry onion, carrot and remaining garlic until onion has softened. Add corn and stir-fry for 2 mins. Add cabbage and oyster sauce. Stir-fry for 1 min, or until cabbage has just wilted. Season to taste. Serve topped with chicken.