Step 1

In a small bowl, combine the sauce ingredients. Start by mixing the 2 teaspoons of cornflour with the water, then add the rest of the sauce ingredients and mix well. Set aside.

Step 2

Cut the chicken into small bite size pieces then toss with the remaining 2 teaspoons cornflour and 1 tablespoon of the sauce mixture in a large bowl.

Step 3

Cut the white and pale green parts of the spring onions into 1 ½ inch batons. Now slice up the darker green parts the same size but cut them in half or quarters through the length and set aside separately to the rest.

Step 4

Add half the oil to wok or large pan over medium high heat. Add the chicken and let it sear for 2-3 minutes until turning golden and caramelised underneath. Flip and cook for another 2-3 minutes. Set the chicken aside.

Step 5

Add the remaining oil, pale parts of the spring onions, capsicum, garlic and ginger. Stir fry for 1 minute.

Step 6

Add the sauce, mix well and bring to a boil.

Step 7

Add back the chicken along with any juices and bring back to the boil. Cook for 3 minutes or until the chicken is just cooked through. If you’d like a thinner sauce, add a dash of water.

Step 8

Finally, add the green parts of the spring onions and cook for one more minute.

Step 9

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