Double fried chicken with red capsicum and baby corn

Ingredients:
1 boneless and skinless chicken breast (cut into cubes)
1 pkt baby corn (I use them whole as it is small in size)
1/2 red capsicum (deseeded and sliced)
4 fresh water chestnuts (peeled and halved)
2 spring onions (sliced into 2 cm length, white and green parts separately put)
2-3 slices ginger (add more if you prefer the strong fragrant and taste)
3 cloves garlic (peeled and thinly sliced)
3 tbsp cooking oil
some water

Marinade:
1/2 tbsp light soy sauce
1/2 tbsp cornflour
1/2 tbsp Chinese rice wine
Pinch of salt

Seasonings:
1/2 tbsp Oyster Sauce
1 tsp light soy sauce
Salt (to taste)

Methods:

1. Pour the marinade ingredients over the chicken breast, mix to coat and stand for at least one hour to let the marinade seeps into the meat.
2. In a medium heated wok, add oil, stir-fry the chicken until almost cook, remove and drain on kitchen paper to remove excess oil.
3. In the same heated pan add ginger, garlic and white parts of the spring onions, stir for a few seconds until fragrant, then add in baby corn, water chestnuts and red capsicum and give it a quick stir.  
4. Add some water and seasonings, stir well to mix, then return the chicken to the wok and continue to stir fry until the sauce is thickened.
5. Sprinkle the green part of the spring onions, give it a few quick stir, off the heat and serve.

Notes: Chicken breasts can be replaced with boneless thigh meat, depending on one's preference.  In this recipe, if you prefer more sauce for the dish, add more water. The amount of meat and vegetable ingredients for this dish can be adjusted based on your family's liking.