Heat the oil in a large nonstick wok or frying pan over a high heat until the oil starts to shimmer. Add the whole spices and cook for a few seconds until fragrant.
Stir in the onion, chicken and then all the remaining ingredients except the measurement water and spring onions. Stir-fry for 4–5 minutes, tossing to mix well.
Add the measurement water to the pan and stir-fry for a further 3–4 minutes, or until the chicken is cooked through, then stir in the spring onions. Serve in warmed bowls with rice or noodles.