Marinate the chicken for an hour or ideally overnight.
Heat the oil in a saucepan or wok over high heat. Add the spring onions and sauté for a minute, then add the chicken with the sauce, and stir-fry for a further 2 minutes.
Add the water, reduce to medium heat and cook until the chicken is cooked through. The sauce should also thicken too.
This dish is great served immediately with jasmine rice.