If you want to make only the sauce then you can skip the steps with the chicken and also skip the onion and peas if you prefer. If you do add the onions you can blend the sauce at the end to make a smoother, pourable sauce, if not you can pass it through a sieve to remove any chunks of garlic and ginger.

1. Mix the chicken breasts, cornflour and turmeric together in a bowl and set aside.
2. Whisk together all the sauce base ingredients in a large jug or bowl.
3. Add the oil to a wok or large frying pan and place on medium-high heat until smoking hot.
4. Add the garlic and ginger to the pan and cook for around 20 seconds until starting to turn golden. Add the onion to the pan and fry for a further 2 minutes until the onions start to colour.
5. Push the ginger, garlic and onion to one side of the pan and add the chicken. You can add a little more oil if the pan is looking dry.
6. Cook the chicken until sealed on all sides and then toss everything together.
7. Pour the sauce base ingredients into the pan and stir everything to combine.
8. Add the peas and cook for a further 5 minutes until the sauce has thickened and the chicken is cooked through. Season to taste.