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Stir-fry for another 30 seconds, then add half the stock and chillies. Taste, season with fish sauce and cook for a further 30 seconds to 1 minute, or until the chicken is cooked through.

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Add one 3" piece ginger, peeled, finely grated, 4 garlic cloves, finely grated, and ½ tsp. crushed red pepper flakes and cook, stirring often, until combined and fragrant, about 1 minute.

Using a metal spatula, stir-fry 10 seconds or until pepper flakes are fragrant. Push flakes to sides of wok, add chicken mixture and spread evenly. Cook undisturbed 1 minute, letting chicken sear.