1 large onion, sliced 3cm piece fresh ginger, peeled, cut in matchsticks 1 bunch choy sum, steamed 4 cups cooked rice 2 spring onions, sliced Instructions Step 1 Season cornflour with pepper and spread on plate. Lightly coat chicken in cornflour. To make sauce, place ingredients and extra cornflour in a jug. Stir until well combined and smooth. Set aside. Step 2 Heat a wok over a high heat. Spray with oil. Stir-fry chicken in batches for 2-3 minutes or until golden. Remove from wok. Set aside. Step 3 Return wok to a high heat. Spray with a little more oil. Add onion and ginger. Stir-fry for 2 minutes or until golden. Add sauce and simmer for 2-3 minutes or until slightly thickened. Return chicken to wok. Simmer for 1-2 minutes or until chicken is heated through. Step 4 Serve with choy sum and rice on the side. Garnish with spring onions.