Shred the pak choi, chop the garlic and ginger finely, de-seed and chop the chilli. Slice the chicken breast along the grain to make long fingers. Chop the coriander.
Trim and cut the spring onions and beans into one inch slices.
Place all the fresh ingredients on a board close to the cooker. To make life easy, put them in a circle, with the 'longest cooking' ingredient at 12oclock (the ginger and garlic, then the chicken)
Mix the cornflour with the mirin and soy and put the chicken into the liquid tossing it to coat it well
Spray a non-stick wok with 1-cal. Heat over a medium to high temperature.
Add in the chicken and cook for 1-2 minutes. Now add in the ginger, garlic and chilli and continue to cook for a minute, stirring constantly. Next add the beans, cook for a further minute. Add in the peas, spring onions and pak choi and continue to cook till the pak choi is wilted through. If necessary add in a tablespoon or two of water.
Add the remainder of the marinade and cook for 20-30 seconds. Take the wok off the heat and stir through the coriander and sesame oil.