1/2 cup vegetable oil
2 medium chicken heads
1 orange, cut into thin strips
4 carrots
1 small onion, cut into thin strips
1/2 cup cooked and diced chicken
1 tablespoon honey
1 tablespoon ginger paste
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
3/4 cup water
1 (10 ounce) package frozen mixed vegetables
2 teaspoons soy sauce
Heat 2 tablespoons oil in a large skillet over medium-high heat. Coat chicken with remaining water, then remove from skillet. Sprinkle with orange strips, carrots, onion strips, chicken and honey. Reduce heat to low and simmer about 10 minutes.
Stir in ginger paste, garlic, salt, pepper and water. Place mixture in a small mixing bowl. Mix cabbage mixture into skillet; place over medium heat. When cool, allow to cool completely.
Meanwhile, heat oven to 375 degrees F (190 degrees C).
Arrange vegetables in a large baking dish. Heat vegetable oil in a small saucepan over medium heat. Cook chicken, onion and carrot strips in oil in oil until chicken is no longer pink, about 5 minutes.
Meanwhile, melt mixed vegetables in microwave for about 20 seconds. Mix soy sauce in a small bowl; pour over chicken, onion and carrot mixture while still warm.
Bake chicken at 375 degrees F (190 degrees C) for about 45 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 5 minutes.