1. Heat oil on a wok on a high heat. Toss in the onion, garlic and chilli flakes and fry for a few minutes.
2. Add the chicken pieces and continue to fry for another few minutes. Season with sake (rice wine) and ginger soy sauce.
3. Add your preferred vegetables such as mushroom and peppers and continue to fry.
4. In a jug mix together stock, cornflour, curry powder, star anise, turmeric and honey. Pour into the wok and mix well together. Reduce the heat to medium and allow to simmer for at least 5 minutes for flavours to develop.
