Garlic Ginger Chicken

3-4 chicken thigh fillets, cut into large pieces
cornflour to coat
½ c water
¼ c tomato sauce
1 tsp chicken stock powder
3 tsp soy sauce
1 tsp white vinegar
½ tsp sugar
1 tsp cornflour
1 tsp grated ginger
1 tsp crushed garlic
Coat chicken with cornflour, shake off the excess. Heat ¼ c oil in saucepan or wok. Fry until golden brown (~ 4 minutes). Drain well. Pour off oil and add chicken to pan. Add combined remaining ingredients. Stir fry until sauce thickens (~ 1 minute). Serve with oriental 2 minute noodles.