Ingredients
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.
