Instructions

In a medium sized bowl, combine the honey, oyster sauce, tangerine juice and zest, garlic, ginger, soy sauce and chili garlic sauce. Stir to combine and set aside. Slice the green onions, if using, and set aside.
Fill a shallow saucepan about halfway full of water. Bring to a boil. Add the gai lan and cook until tender - about 3 - 4 minutes. Remove from pan and let drain on a paper towel.
While the water is heating for the gai lan, heat the canola oil in a cast iron or non stick skillet over medium high heat. When the oil is hot (not smoking) add the chicken thighs and cook until the chicken is golden brown and cooked through - about 6 - 7 minutes.
When the chicken is cooked, add the honey and oyster sauce mixture and cook until the sauce thickens slightly - enough to coat the chicken in the sauce!
Divide the gai lan evenly among 4 plates. Top the gai lan with the chicken, dividing evenly. Spoon any extra sauce over the chicken and garnish with the green onions. Serve