Step 1

As the stir frying process goes very quickly, I highly recommend preparing all the ingredients before you start cooking.

Step 2

First, slice chicken breast fillets very thinly. As thinly as you can possible slice them. Think paper thin, small slices of chicken. This will ensure that the chicken is perfectly tender, and recreate a more authentic feel.

Step 3

Slice the spring onions in two down the middle, then chop them into 5 cm long pieces. Finely mince the garlic, and set it aside.

Step 4

In a bowl, combine the sauce ingredients.

Step 5

Then, heat up some vegetable oil on high heat in a frying pan or wok. You want to make sure your pan has enough space to fit all the chicken. When the oil is properly hot, add the chicken, and add some salt and pepper on top. Stir fry until the chicken is white on the outside, then remove it from the pan.

Step 6

Add more oil if necessary, then add the ginger and spring onions to the pan. Saute until the onions are starting to soften. Add the chicken back to the wok, and pour the sauce on top. Stir fry to allow the flavours to combine and the chicken to fully cook through.

Step 7

The whole stir fry process takes about 5 minutes, and you should be stirring the pan to prevent it from overcooking.