Ginger and Spring Onion Wok Chicken

Cut the chicken breast into thin strips or bite-sized pieces. Toss with the cornstarch and one tablespoon of soy sauce, then let it rest for 5 minutes.

Peel the fresh ginger and cut it into thin matchsticks. Finely mince the garlic. Cut the spring onions into 3-4 cm pieces, separating the white and green parts.

Cook the rice in double the amount of lightly salted water until tender, then keep warm covered until serving.