In a small bowl, combine chicken stock, soy sauce, dark soy sauce, if using, sugar and salt and stir well. Set aside.

In a wok or a large deep skillet, heat oil over medium-high heat. Add garlic and ginger and toss well, until fragrant, about 30 seconds.

Add chicken and spread into a single layer. Cook, undisturbed, until edges turn white, about 1 minute. Toss well. Cook, tossing occasionally, until no longer pink, about 1 minute more.

Add chicken stock mixture, pouring in around sides of pan. Cook, tossing occasionally, until chicken is cooked through and coated in a thin, smooth sauce, 1 to 2 minutes more.

Reserve a generous pinch of green onions for garnish, and add remaining green onions and cherry tomatoes to pan. Cook, tossing once, for 1 minute more.

Transfer to a serving plate. Sprinkle reserved green onions over chicken. Serve hot or warm.

TIPS

Dark soy sauce adds handsome color and depth of flavor to 
stir-fry dishes, but is not essential to the recipe. Omit it if you don’t have it on hand. It’s a good background stir-fry seasoning, and keeps long and well, 
so consider buying a bottle if you stir-fry often.

You’ll have a pleasing amount of dark, delicious sauce, perfect for spooning over rice along with the spicy chicken. The sauce 
will be thin, Thai-style, since no cornstarch is used to thicken it.