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Wok On by Ching-He Huang (Kyle Books)

This is my take on bringing the flavours of a Sunday roast right into a wok fry! Call me crazy but this dish is super delicious and the sauce delivers on that moreish ‘chickeny gravy’ flavour – as they say, it’s all gravy baby and this one happens to be laced with delicious five-spice.

You can vegan-fy this recipe by using a combination of meaty oyster mushrooms and sliced shiitake mushrooms instead of the chicken.

Serves 2
280g boneless, skinless chicken thighs, sliced into 1cm slices
pinch of cracked salt
pinch of cracked black pepper
1 teaspoon Chinese five-spice powder
1 tablespoon cornflour
1 tablespoon rapeseed oil
2 garlic cloves, finely chopped
2.5cm piece of fresh ginger, peeled and grated
1 fat jalapeño chilli, deseeded and finely chopped
100g Chantenay carrots or baby carrots, peeled and tops trimmed
1 tablespoon tamari or lowsodium light soy sauce
5 baby leeks, cut on an angle into 1cm slices
8 Savoy cabbage leaves,shredded
For the sauce
150ml cold vegetable stock or chicken stock
2 tablespoons tamari or lowsodium light soy sauce
1 teaspoon dark soy sauce
1 tablespoon cornflour

Combine all the ingredients for the sauce in a small jug and mix well.

Put the chicken in a bowl, then season with the salt, black pepper, five-spice powder and cornflour and toss together. Set aside.

Heat a wok over a high heat until smoking, add 1 tablespoon of the rapeseed oil and give it a swirl. Add the garlic, ginger and chilli and stir for a few seconds to release their aroma. Then add the carrots and stir-fry for just over 1 minute. Add the chicken slices and sear for a few seconds, then toss together for 3–4 minutes. Season with the tamari or light soy sauce, then add the leeks and cabbage and stir-fry together for 1 minute.

Add the sauce and bring to a bubble to thicken. Stir and mix well. Transfer to serving plates and serve with boiled or roast new potatoes and jasmine rice.