Heat the oil in a wok or large frying pan and when hot, add the chicken, garlic and ginger and stir-fry for 3-4 minutes until the chicken is browned. Remove from the pan. Add all the sauce ingredients to the pan, except for the cornflour. Bring to the boil, then stir in the cornflour mixture.
Simmer for 1 minute until thickened. Return the chicken to the pan with the spring onions and stir-fry until coated in the sauce. Cut into the thickest part of the fillet to check that the chicken is cooked through, with no pink showing.
Serve immediately with steamed rice.
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