Heat a little of the sunflower oil in a wok or large frying pan.Cover the base with a thin layer of egg and fry for one to two minutes.
Turn over and cook until lightly browned.Remove from the pan and repeat with the remaining egg.
Cut the cooked egg into thin strips and keep warm.
Heat the remaining oil and add the ginger and the vegetables. Stir-fry over a high heat until tender.
Add the chicken and stir-fry until heated through.Remove from the heat and mix in the egg strips.
To make the sauce, mix all the sauce ingredients together and heat in a saucepan.Stir over a medium heat until thickened.
Serve on a bed of rice and drizzle with sauce.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.