Step 1

Dice chicken, potatoes, onions, carrots and set aside

Step 2

Slice mushrooms and set aside

Step 3

Chop garlic and set aside

Step 4

Marinate chicken with 2 tsp light soy sauce, 1 tsp sugar and 1 tsp cornstarch. Mix well and set aside

Step 5

Heat wok to medium-high. Add 2 tbsp oil and add chicken. Arrange in a single layer and let it cook for approx. 1 minute

Step 6

Flip the chicken over and cook for another minute. Stir it around the wok for 1 minute and turn heat down to medium, remove chicken from wok, leave the oil. If there is little or no oil left, add another 1 tbsp oil Chicken does not need to be cooked through at this point. Just needs to be seared

Step 7

Add onions and garlic to the wok. Turn heat back up to medium-high. Fry until aromatic

Step 8

Add potatoes. Stir-fry for 1 minute

Step 9

Add mushrooms. Stir-fry for 1 minute Add 2 tbsp butter. Stir-fry until butter is mixed

Step 10

Add 2 tbsp flour. Stir-fry until the flour has turned translucent

Step 11

Add 1 cup chicken broth, 1 cup milk and 2 tsp concentrated chicken bouillon liquid. Turn heat to high Note: I used the natural chicken bouillon concentrate from Knorr. Other brands may have different levels of salt

Step 12

Stir until sauce boils. Turn heat to low, cover with lid and cook for 15 minutes until carrots are soft

Step 13

Add chicken and mix well. Cover with lid and cook for another 5- 10 minutes until chicken is fully cooked.

Step 14

Taste test. Add salt and/or sugar to adjust taste. I added 1 tsp salt to mine

Step 15

Optional: add ½ tsp dark soy sauce to give it a darker colour

Step 16

Serve with rice, bread or pasta. Serve it au gratin for or in vol-au-vent for added finesse