Cut the chicken into chunks and mix with the soy, then set aside.
Heat the oil in a pan with a well-fitting lid, then add the ginger and
onions and fry briefly. Stir in the rice. Add the veg, pour in the stock,
then bring to the boil. Reduce the heat, cover and cook for 5 mins, then
put the chicken on top of the rice and pour over the soy.