Step 1

1 In a small saucepan whisk together soy sauce, water, vinegar, sugar, oil, ginger and cornflour. Cook over medium heat, stirring occasionally, until thick.

Step 2

2 While sauce thickens, heat a large non-stick wok over medium-high heat. Spray with oil and stir-fry chicken for 3-4 minutes, until golden brown and cooked through. Remove from wok and set aside.

Step 3

3 Add sesame oil to wok. Stir-fry carrot and courgette for 2-3 minutes, until just tender. Add spring onion and bok choy and cook for a further minute.

Step 4

4 Toss chicken through sauce. Serve chicken on rice with veges. Season with pepper and garnish with extra spring onion (if using).