Stir fry garlic, chilli, ginger and onions in a pan until the flavours start to release and then add the chicken. Keep oil to the minimum and just add spoonfuls of chicken stock to the pan/wok to stop it from sticking.
Once the chicken is sealed add the veg (holding back the cabbage and tomatoes) and stir fry until cooked. Keep adding little bits of chicken stock.
When cooked, add enough chicken stock to make a sauce into the pan/wok. Season the sauce with a splash of soya sauce, black pepper, salt. Add a spoon of honey – we also add a generous amount of Thai sweet chilli sauce and a tiny splash of Sri Rahca sauce at this point too.
Taste to see if the seasoning is correct and adjust accordingly. Thicken sauce with cornflour mixed with water. Add spring onions, cabbage and tomatoes and stir through the sauce and cook for a few minutes.
Serve with fluffy rice from your Yum Asia rice cooker!