Mix egg, chicken, salt and cornflour in a bowl and set aside to marinate for fifteen minutes. Heat sufficient oil in a deep pan, and deep fry the chicken cubes till golden and crisp. Drain on absorbent paper.
Heat one tablespoon oil in a non-stick wok, add garlic and ginger and sauté till fragrant.Add green chillies, soya sauce, tomato ketchup, vinegar and brown sugar and sauté for three to four minutes.
Add carrot, cabbage, green peas, spring onions and peanuts and toss to mix.Add the fried chicken cubes, salt and mix well. Serve hot.