Ginger Chicken Stirfry

1. In a wok Stirfry the spring onion, garlic and grated ginger for two minutes add chicken strips and stirfry until cooked through about five mins.
2. In a bowl mix together the soya sauce and Thai sweet chilli sauce.
3. Blend the cornflour and water and add to the bowl.
4. Add the contents to the wok heat through.
5. Add carrot battons mushrooms and mange tout cook for a further five mins.

Best served with boiled rice