Heat up the oil in a frying pan, then stir-fry the chicken for a few minutes until white and mostly cooked.
Add the ginger, garlic, salad/spring onions, Chinese 5-spice powder and half the chili and stir-fry for another few minutes until fragrant.
Finally, add the rice wine, soy sauce, brown sugar and water, then let bubble for about another 5 or 6 minutes or until dark and sticky. Stir every now and again.
Serve with rice and roasted broccoli (or another vegetable of your choice) and garnish with thin strips of the reserved green parts of the salad/spring onions.
Adapted from Waitrose Magazine, February 2016.The time it takes for your chicken to go dark and sticky may depend on the size of your chicken thighs / your pan. Don't worry if you have to cook the chicken for a few minutes longer.