The tale of the Saturday night dilemma and spicy chicken and mushroom and peas stir fry

Last night I was dealing with an age-old Saturday night dilemma: home cooked dinner or takeaway? When I asked my husband about his opinion, he said: 'Home cooked, please...' As lazy as I felt, it did flatter me and I quickly came up with this beauty:

SPICY CHICKEN WITH ASIAN MUSHROOMS, PEAS AND PAK CHOI 

STIR FRY

• Season your chicken (I used thighs, by far my favourite part of chicken as they are deliciously tender and always juicy) with ginger, paprika, garlic, black pepper, ground chilies, salt and a pinch of.... cinnamon (!!!) 'Cinnamon?' you ask. Yes, cinnamon, as it gives the chicken a bit of spice and some delicate sweetness. Be careful with it though, as you're not making an apple pie after all. Whack the chicken into the oven and roast for around 40-45min, as it is on the bone.
• Prepare the glaze and the sauce. For the glaze, mix 1/3 cup of chicken stock, 1 tbsp of honey and 2 tsps of soy sauce. For the sauce, mix: 3/4 cup of chicken stock, 3 tbsps of soy sauce, 3 tbsps of honey, 1 tbsp of rice vinegar (or apple cider vinegar if you don't have the rice one) and 1 tsp of corn flour. Set both concoctions aside.
• Fry the washed mushrooms on a bit of oil until they let out their water. Then add the glaze and cook until almost all liquid is gone. Place the mushrooms in a bowl and set aside.
• Toast your spices: ginger, garlic and chilies, add some chopped spring onions, peas and Pak Choi. Cook for 2-3min. 
• Add the mushrooms and pour in the sauce. Cook until the sauce thickens.
• Take the chicken out of the oven and plate up. Sprinkle with toasted sesame seeds.
• Bob's your uncle!

Now there's nothing left to do but to put your feet up and put the Netflix on while the husband does the dishes...