Step 1

Add the soy sauce, rice vinegar, sweet chilli sauce and chicken stock to a jug. Mix through and set aside.

Step 2

In a bowl or freezer bag, combine the cornflour, onion powder, garlic powder and chicken breast so the chicken is coated in the mixture.

Step 3

Heat 1 tsp of coconut oil in a wok on a high temperature and fry the chicken for a few minutes until it starts to turn golden brown (it doesn’t need to be fully cooked through at this stage).

Step 4

Remove the chicken from the wok and set aside.

Step 5

Add the second tsp of coconut oil to the pan along with the peppers and spring onions and fry for a few minutes until the onion starts to turn translucent.

Step 6

Add the garlic and ginger and fry for a further 30 seconds.

Step 7

Add the sauce to the pan along with the chicken. Keep the heat on high and simmer for about 7-10 minutes until the sauce starts to really thicken up and the chicken is fully cooked through.

Step 8

Serve and garnish with spring onions.