For the sauce, put the stock, sugar, rice wine vinegar, soy, and cornflour in a bowl and whisk to combine. Set aside until needed. Heat the oil in a large wok set over high heat. Add the chicken pieces and cook for 2-3 mins, until golden. Remove and set aside.
In the same wok, stir-fry most of the spring onions, ginger, garlic, and chili for 2 mins, or until fragrant. Add the peanuts and continue cooking for 2 mins, or until golden.
Return the chicken to the wok and pour over the sauce. Cook for 3-4 mins, stirring, until the sauce is glossy and thickened and the chicken is cooked with no pink meat showing. Divide the chicken between plates and scatter over the remaining spring onions and a little extra chili. Serve with rice.
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