Stir fry the ginger, chilli, onions and crushed garlic in a wok/pan to release the flavour for a couple of minutes. Then add the chicken to cook. *Top tip when stir frying chicken, keep the oil to a minimum as the chicken will take on the oil as it cooks, instead use splashes of hot water (or stock) to stop it from sticking to the pan/wok. This ensures the chicken stays tender and moist.
When the chicken is sealed add the veg and continue to stir fry for 10-15 minutes.
Add chicken stock to the chicken and veg, a glug of soy sauce, honey, salt and a little more black pepper.
Add cornflour mixed with water to thicken the sauce.
Once the sauce is thick enough, taste and adjust seasoning and it’s ready to eat with lovely fluffy Jasmine rice or similar!