Cut the chicken into 2 ” chunks. Mix all the marinade ingredients except the cornflour and pour over the chicken. Now mix in the cornflour until all the chicken pieces are thoroughly coated.
Leave the chicken to marinate for about 30 minutes, then drain the chicken and discard the marinade.
Heat a wok over a high heat until it is hot. Add the groundnut and sesame oils and when they are very hot add the ginger. Fry for about a minute until crispy.
Add the chicken and stir fry for five minutes or until it begins to brown. Add the soy sauce, sugar, salt, pepper and stock and stir fry for 1 minute. Reduce the heat, then cover and simmer for 8 minutes.
Remove the cover and boil over a highheat to reduce the sauce. When just a few tablespoons of sauce remain add the rice wine or dry sherry and stir fry for 2 minutes.
Garnish with the spring onions and serve with rice and vegetables.