Cut the chicken into strips.

Prepare the sweet and sour sauce: mix apple vinegar, soy sauce and water in a small bowl.
Separately, combined ginger powder and cornstarch.

Peel the fresh ginger and cut into thin slices, then chop the spring onion.
Fry them with a little oil in a non-stick pan. Once softened, remove the ginger.

Add the chicken to the pan, let it burn, then add the mixture of cornstarch and ginger and mix gently.
Finally add the sweet and sour sauce and continue cooking over medium-low heat until the sauce has thickened and the chicken will not be well cooked.

Serve your hot ginger chicken.

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