If you pop the chicken in the marinade in the morning, this dish can be on the table in under 30 minutes. Chicken thigh fillets are better than the breast for this dish as the thigh meat is more tender and juicy.
1.Combine chicken, sauce, honey, ginger, garlic and herbs in medium bowl. Drain chicken, reserve marinade.
2.Heat peanut oil in wok, stir-fry chicken, in batches, until browned. Remove from wok.
3.Heat sesame oil in wok, stir-fry onion and capsicum until vegetables are tender. Add buk choy and reserved marinade, stir-fry until mixture boils and buk choy wilts.
4.Return chicken to wok, stir-fry until hot, season to taste. Serve sprinkled with black sesame seeds.
Chicken mixture can be marinated for a few hours or overnight in the fridge.
We collect and use data about how you use our sites to improve your experience, analyse site performance and provide you with relevant ads. To help you better understand how we do this, we've introduced a new Cookie, Tracking and Targeting Policy, effective 2 April 2026. Follow the above link to find out more or to opt-out of targeted ads
We collect and use data about how you use our sites to improve... Learn More
We collect and use data about how you use our sites to improve your experience, analyse site performance and provide you with relevant ads. To help you better understand how we do this, we've introduced a new Cookie, Tracking and Targeting Policy, effective 2 April 2026. Follow the above link to find out more or to opt-out of targeted ads