You won't regret making this. Favour combinations are amazing and this remains a firm favourite of ours. Serve with boiled rice.
Time: Prep 5 mins / Cooking 5 mins
Marinade the chicken with salt, sugar, cornflour, light soy sauce and vegetable oil and mix well. Can set aside for 30 minutes or cook immediately.
Heat oil on high heat, swirl the oil around the wok. When it is hot, fry the chicken for 1 minute, stirring occasionally. Set chicken aside. Wash the wok to begin cooking again in step 2.
Heat oil on high heat. Start frying the ginger, onion, carrots, spring onion and garlic for 1 minute.
Add the chicken and fry for 30 seconds. Pour in 2 tbsp water and fry for a further 30 seconds. Add soy sauce. If sauce is too runny make up 1 tsp of cornflour mixture and gradually add into the sauce and mix. Stop adding when the sauce is thickened.
Serve with boiled rice.