If you don’t have a wok: use a very large frying pan.

How to get your kids to eat this too: my girls love this dish and I would just make sure whatever veg you add is one they like.

If you don’t want to use chicken thighs: use chicken breast. I like thighs as they are juicier, but breasts will work just fine.

Make it veggie: this is delicious without the chicken. I think this would actually be delicious with a jammy soft boiled egg on top for a bit of protein.

Make it spicy: to the sauce, add chilli paste of choice, chilli powder, diced red chilli or chilli flakes (as much or as little as you’d like).

If you want to double the recipe: double everything and follow as normal.

Vegetables: you could swap the cabbage and red onion for whatever you like. Or keep one and swap the other. This would also be good with - finely sliced carrot - pak choi - tenderstem or regular broccoli - green beans What to do with leftovers: this will keep in the fridge for up to 3 days in an airtight container. Reheat in a pan over medium heat until piping hot, adding a tablespoon of water if it’s absorbed too much sauce. Or bung it in the microwave.