Place the chicken in a small bowl and add the sweetener, soy sauce (or tamari), oyster sauce, and 2 teaspoons of rice wine. Season with salt and black pepper to personal preference and set aside to marinate.

Place the remaining rice wine, cornflour, and chicken stock into another bowl. Stir to combine and set aside.

Cook the rice according to the package instructions.

Boil the carrots in a saucepan for 3-4 minutes, then add the mangetout. Boil for a further minute. Drain and set aside.

Place a non-stick wok or large frying pan on high heat and spray with cooking spray. Add the garlic, ginger, chillies, and a splash of water and stir-fry for 3-4 minutes or until all of the water has evaporated.

Add the chicken and any marinade to the wok and stir-fry for 7-8 minutes or until the chicken is cooked through.

Add the part-cooked carrots, mangetout, and spring onions to the wok and stir-fry for a further 2 minutes.

Stir in the chicken stock mixture and simmer for 1 minute.

Divide the rice and stir-fry between four bowls and serve.