Mix together the chicken, ginger and 1 tablespoon of the sweet chilli sauce in a bowl.
Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the chicken and stir-fry for about 4–5 minutes until lightly browned.
Add the mangetout, courgettes and cabbage to the pan and stir-fry for 4–5 minutes, or until the chicken is cooked through and the vegetables are just tender.
Stir in the spring onions and remaining sweet chilli sauce and cook for a further few seconds until heated through. Scatter over the coriander leaves and serve with steamed rice or noodles.