1.   Remove chicken, trim off skin and bones, and return chicken in large pieces to the soup.

2.   Boil this liquid until reduced slightly, then turn heat to low and return chicken to the pan.

3.   Bring the liquid to a boil and return the chicken to the pan, skin side up.

4.   Moosh this around with a wooden spoon then return the chicken to the pan and slop sauce over each portion.

5.   Pour in Essential Vegi Stir-Fry Sauce and return chicken to wok.

6.   Return chicken to the pot and bring to a boil.

7.   Return the chicken to the pan and stir to combine.

8.   Return the chicken to the sauce and turn once or twice.

9.   Return chicken to pot.

10.   Return chicken to the pan and serve when it is warmed through.