Whisk together the sauce ingredients, allowing the sugarto dissolve.
Heat a wok over high heat until very hot, then add 1 tbsp oil. Add chicken pieces and stir-fry for 2 minutes. Remove and set to one side.
Add remaining oil to wok. Cook garlic and ginger for a few seconds to flavour the oil, then put chicken back in. Stir through, then pour in the sauce mixture. Continue to stir-fry for another minute. Turn off heat, check the seasoning and add soy sauce if needed.
Fold bean sprouts, spring onions and cabbage through the mixture in the wok. Spoon into four bowls, garnish with coriander and serve with steamed rice.