Name: Honey and chilli soy chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 fresh small red thai chilli, thinly sliced; 1/4 cup (60ml) soy sauce; 2 tablespoon honey; 1 tablespoon sesame oil; 1/4 teaspoon sea salt flakes; 3 clove garlic, crushed; 4 (640g) chicken thigh cutlets; 2 tablespoon peanut oil; 1 (150g) brown onion, thinly sliced; 1 (120g) carrot, sliced thinly lengthways; 125 gram baby corn, halved lengthways; 1/2 (200g) wombok, shredded; 1 tablespoon oyster sauce

Ingredients

1 fresh small red thai chilli, thinly sliced

1/4 cup (60ml) soy sauce

2 tablespoon honey

1 tablespoon sesame oil

1/4 teaspoon sea salt flakes

3 clove garlic, crushed

4 (640g) chicken thigh cutlets

2 tablespoon peanut oil

1 (150g) brown onion, thinly sliced

1 (120g) carrot, sliced thinly lengthways

125 gram baby corn, halved lengthways

1/2 (200g) wombok, shredded

1 tablespoon oyster sauce

Method

1.Preheat oven to 200°C.

2.Combine chilli, soy sauce, honey, sesame oil, salt, half the garlic and chicken in a large bowl.

3.Heat half the peanut oil in a large wok over high heat. In batches, stir-fry chicken until just browned. Transfer chicken and juices to a baking-paper-lined oven tray. Bake, uncovered, for 20 minutes or until chicken is cooked through.

4.Heat remaining oil in wok. Add onion, carrot and remaining garlic; stir-fry until onion softens. Add corn and stir-fry for 2 minutes, add cabbage and oyster sauce. Stir-fry for 1 minute or until cabbage is just wilted. Season to taste.

5.Serve stir-fried vegetables topped with chicken cutlets.

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Ingredients

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