Heat the oil in a large wok over a high heat. Cut the chicken breasts into strips and add to the wok. Stir constantly for 3-4 minutes until they start to brown.
Add the ginger (finely chopped), garlic (peeled and sliced), chilli and mushrooms (quartered). Fry for a minute, stirring constantly.
Slice the water chestnuts and trim and slice the spring greens. Add both to the pan along with the soy sauce. Keep stirring until the greens are wilted and softened (about 1-2 minutes). Check the meat is cooked through with no pink showing. Serve immediately.
2 of 5 a day per serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.