Cut chicken thighs into bite-sized chunks, dust with seasoned flour and fry quickly in hot oil until lightly browned on all sides.
Remove from the pan and set aside. Stir-fry a mixture of vegetables – I bought a packet which included red pepper, baby corn and mange toute,
which I cut into smaller pieces, to which I added a chopped onion, some chopped ginger and chopped garlic. When these start to soften a little,
after 2-3 minutes, return the chicken to the pan and add some chicken stock, together with 1-2 tsp sriracha sauce (depending on how hot you like it),
1 Tbs light soy sauce, 1 Tbs rice vinegar and 1 – 2 Tbs runny honey. Stir to mix well, bring to a boil and simmer gently for 10 – 15 minutes,
until the chicken is cooked and the sauce thickened.