Honey-soy Chicken and Garlic Gai Lan

Method

1. To prepare chicken, slice into small pieces ~2 cm in size, and combine with small amounts of soy sauce, white pepper, bicarb, and shaoxing cooking wine. Leave to marinate while preparing other ingredients.
2. Chop carrot, capsicum and onion into small pieces similar in size and shape to the chicken. Chop Gai Lan into manageable pieces ready for blanching
3. To make sauce, combine light soy, Lee Kum Kee Premium Dark Soy Sauce, shaoxing cooking wine, honey, corn starch, white pepper and 50mL of water.
4. Put half the peanut oil in a wok and heat on high until smoking. Add the chicken to the wok and cook until golden brown. Remove from wok and set aside.
5. Add carrot, capsicum and onion to work and stir fry for 3-4 minutes. Add garlic and stir fry for another minute. Remove and set aside
6. In a separate pot, bring water to a boil and add Gai Lan, blanching for 2-3 minutes or until desired consistency.
7. In the original wok, toss the Gai Lan with a small amount of garlic and peanut oil, set aside for serving
8. Add sauce to wok and stir until it starts to caramelise and thicken. Add chicken and vegetables to the wok and toss until combined, adding water where needed.
9. Serve large share plates and enjoy with rice and chilli oil!!