Method
- Using a charp knife, cut the chicken breasts into thick strips, 4cm long.
- Finely chop or crush the garlic cloves. Peel the ginger and cut into pieces the size of matchsticks. Trim the spring onions and thickly slice on the diagonal.
- Heat the oil in a wok over high heat until almost smoking. Add the ginger and garlic and stir-fry for 1 minute. Add the chicken and stir-fry for a further 5 minutes, until browned. Add the spring onions and stir-fry for another minute.
- Drain the water chestnuts and cut in half. Peel and cut the carros into matchsticks. Add to the wok with the spring onions and stir-fry for 1 minute.
- Mix the rest of the ingredients together. Add to wok and stir-fry for 30 seconds. Garnish with shredded spring onions if liked.
