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Step 1
Combine the honey, soy sauce, garlic and vinegar in a small jug. Place the chicken in a large bowl. Pour over half the honey mixture and toss to combine. Set aside for 5 mins to develop the flavours.
Step 2
Heat half the oil in a large non-stick stir frypan or wok over high heat. Cook the chicken, in 3 batches, stirring, for 4 mins or until browned and just cooked through. Transfer to a heatproof bowl and cover with foil to keep warm.
Step 3
Wipe the pan or wok clean. Heat the remaining oil in the pan or wok over high heat. Add onion and stir-fry for 2 mins or until lightly browned. Add the carrot, buk choy stems and capsicum and stir-fry for 3 mins or until the vegetables are just tender.
Step 4
Return the chicken to the pan or wok with the remaining honey mixture. Combine cornflour with 1 tbs of water in a bowl. Add cornflour mixture to the chicken mixture and cook, stirring, for 2 mins or until the sauce thickens.
Step 5
Add cashew and buk choy leaves. Stir until buk choy leaves just wilt. Sprinkle with spring onion curls