Honey soy chicken is one of those dishes that turns up on every suburban Chinese takeaway menu, and for good reason. Sweet, salty, garlicky and glossy, it's the kind of sauce that makes you go back for one more spoonful of rice.
The sauce is pure pantry: soy sauce, honey, oyster sauce and a little cornflour to make it cling. A quick cornflour coating on the chicken (called velveting) keeps it juicy, just like the restaurant version.
Serve it straight from the wok over steamed jasmine rice. Swap the vegetables for whatever's in the fridge.
