Ginger and spring onion is the workhorse Cantonese flavour base, and used generously it becomes the dish rather than the seasoning. Expect to julienne a whole thumb of ginger and use two bunches of spring onions. That is not a mistake.
Everything cooks in about eight minutes over high heat, so cut the chicken thin and have the sauce mixed before you start. A handful of snow peas and some choy sum keep it from being all protein and aromatics.
