1.Heat half the oil in wok; add chicken, in batches, and stir-fry, using a wooden spoon, until browned. Remove each batch of chicken from wok and put in a heatproof bowl before stir-frying the next batch.
2.Heat remaining oil in wok; stir-fry gai lan until tender. Return chicken to wok with sauce and honey; stir-fry until hot. Serve stir-fry sprinkled with nuts.
Gai lan is also known as gai larn, chinese broccoli and chinese kale. Use choy sum or baby buk choy if gai lan is not available.Note