Heat the oil in a frying pan over a medium high heat. Gently pound the chicken so it's an even thickness all over
Season with salt and cook on each side until golden brown and cooked through, 3 - 4 minutes each side depending on how large. Transfer to a plate and set aside
Lower the heat to medium low and add the whole garlic cloves to the pan. Cook until golden brown, about 3 minutes. Transfer to the plate of chicken
Turn the heat back to medium high and carefully pour in the water, scraping down the browned bits from the sides and bottom of the pan
Whisk in the brown sugar until dissolved then cook until the sauce turns a deep amber colour, about 4 minutes
Carefully add the vinegar, slices of ginger, garlic cloves, chicken stock and soy sauce and stir in
https://cookpad.com/us/recipes/332952-vickys-soy-sauce-substitute
Bring to the boil and whisk occasionally until thickened. This takes about 15 - 20 minutes. When the sauce is ready and the garlic and ginger are well glazed, turn the heat down to medium low, remove the garlic and ginger and discard, then return the chicken to the pan until heated through
Serve over rice with some broccoli or green beans and garnish with the spring onions
