Step 1

Cut the chicken into bite-sized pieces, then scrape into a bowl.

Step 2

Get a clean board and knife out, remove the seeds from the peppers, then cut them into similar sized pieces to the chicken. Peel and slice the carrot, then slice the celery too. Finely chop the garlic and ginger.

Step 3

Heat a splash of vegetable oil in a large frying pan or wok over a high heat. Add the almonds to the pan and cook, constantly stirring, for 1-2 minutes until they’ve darkened slightly, then scoop them out with a slotted spoon and put them into a bowl.

Step 4

Season the chicken well with salt and pepper, then add to the hot pan and fry for 5-6 mins until golden. Scoop the pieces out and put them into the bowl with the almonds.

Step 5

Pour another splash of vegetable oil into the pan and leave to heat for 30 seconds. Carefully add the pepper, carrots and celery and fry for 6-7 mins until charring at the edges and softening.

Step 6

Reduce the heat to medium and add the garlic and ginger. Fry for a minute, stirring constantly.

Step 7

Add the chicken and almonds back into the pan along with the sugar snap peas. Toss well and leave to fry for 2 mins while you make the sauce.

Step 8

Spoon the cornflour into a small bowl and whisk in the soy sauce. Pour in the honey and whisk again then pour in the cold water. Pour into the pan and mix really well then simmer for 2-3 mins until the sauce has thickened.

Step 9

Spoon into bowls and serve with steamed rice or cooked egg noodles, then tear over the coriander to serve.