Season the chicken with salt and pepper, then heat the oil in a frying pan for 30 seconds before adding the vegetables and sautéing them for 5 minutes.

Move the vegetables to a plate and in the same pan sauté the chicken for 8 minutes until fully cooked then move to the same plate as the vegetables.

In the same pan, combine the jam, vinegar, water, soy sauce and ginger and whisk over a low heat.

Add the chicken and vegetables to the pan and stir. Cook until the chicken is very hot and serve onto a bed of rice.