Step 6. In the same pan add chicken stock, fresh lemon juice, and capers. Bring it to boil, over medium-high heat, scraping ...

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until the chicken is browned. Stir in the chilli flakes, honey, soy sauce, sesame oil, and lime juice. Stir-fry for a few minutes. Add the pak choi and pour in the cornflour and water mixture.

Using a sharp knife, make shallow slits in the top of the chicken legs, and arrange in a shallow dish. Measure all the ingredients for the marinade together in a bowl and stir until combined.