1. In a pan, stir fry the ginger, garlic, coriander leaves and green chilies for about 2 minutes.

2. Add all the vegetables, pepper, ajinomoto and salt and continue to stir-fry for 2 more minutes.

3. Add the vegetable mixture to the cooked chicken and mix well.

4. Add the chicken stock, soy sauce and salt.

5. Let it boil, reduce the heat and add the cornflour mixed with water and stir constantly till it thickens slightly.

Remove from heat and Garnish with spring onion stems.

serve immediately.