Heat the oil in a wok over a medium heat and add the chicken breasts and livers. Fry the chicken mixture for 5 minutes, then remove it using a slotted spoon and set aside.
Add the onion to the wok and fry it over a low heat until soft. Remove half the onions from the wok and set aside. Add the garlic and the drained mushrooms and stir-fry for 1 minute. Return the chicken mixture to the wok.
Stir together the soy sauce and honey in a bowl until blended, then pour this over the chicken and stir well. Add the ginger and stir-fry for 2–3 minutes. Finally, add the spring onions and garnish with the reserved onions and strips of red chilli. Serve immediately with medium rice noodles, if liked.