Put the chicken in a bowl. Whisk together the ginger and Kikkoman Soy Sauce, pour over the chicken and stir until all the pieces are evenly coated. Set aside in the fridge for 1 hour or longer to marinate.
Heat 1/2tbsp oil in a wok or large deep frying pan and stir-fry the nuts over a high heat for 1 minute or until golden. Drain the nuts from the pan with a slotted spoon and set aside.
Lower the heat to medium-high and add a tablespoon of the oil. Add the chicken and its marinade and stir-fry for 3 minutes. Drain the chicken from the pan and set aside.
Add the remaining oil to the pan and stir-fry the carrot and red pepper for 2 minutes. Add the sugar snap peas and spring onions, stir-fry for 1 minute, then add the bean sprouts and stir-fry for a further 1 minute.
Return the chicken to the pan with the peanuts and add the dried chillies. Sprinkle over the sugar and rice vinegar and toss everything together over the heat for 2 minutes until piping hot. Add extra soy sauce if liked. Cut into a thick portion of chicken and check that it is cooked through, with no pink showing.
Serve at once with egg fried rice seasoned with Kikkoman Soy Sauce.
The stir-fry can be made using a different selection of vegetables – try courgettes, baby corn, mushrooms, white radish, fine green beans or tenderstem broccoli. Slice or cut the vegetables into small pieces and adjust the stir-frying time as necessary.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.