Honey, Chili And Soy Chicken

• 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

1. Preheat oven to 400u0b0F. 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.
2. 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.
3. 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.

chili, soy sauce, honey, sesame oil, garlic, chicken, peanut oil, onion, carrot, baby corn, chinese cabbage, oyster sauce

Taken from recipes-plus.com/api/v2.0/recipes/33928 (may not work)