Instructions:
- Prepare the Chicken: Toss the cubed chicken pieces in the cornflour, ensuring they are lightly coated. Season generously with salt and pepper.
- Sear the Chicken: Heat the pan over medium-high heat. Spray lightly with cooking spray. Cook the chicken in batches until golden brown and cooked through (about 5-7 minutes per batch). Set the cooked chicken aside.
- Build the Base: Reduce the heat to medium. Add the grated ginger and minced garlic to the same pan and sauté for 30 seconds until fragrant. Stir in the tomato purée.
- Mix the Fanta Glaze: Pour in the Diet Fanta, chicken stock, soy sauce, and rice vinegar. Bring the mixture to a gentle simmer.
- Thicken the Sauce: Allow the sauce to bubble gently and reduce by about a third. This concentrates the flavour and thickens the glaze. Taste and add sweetener if necessary.
- Combine and Finish: Return the cooked chicken to the pan. Toss well to coat every piece thoroughly in the sticky glaze. Cook for 1-2 minutes until piping hot and fully coated.
- Serve: Divide between bowls. Garnish generously with fresh coriander and sliced spring onions.