Step 1

Place the chicken and pepper in a bowl and toss to coat. Cover and place in the fridge for 15 minutes to marinate.

Step 2

Heat 1 tablespoon of the oil in a wok over high heat until just smoking. Stir-fry half the chicken for 2 minutes or until golden. Transfer to a bowl. Repeat with 1 tablespoon of oil and the remaining chicken, reheating the wok between batches. Add the cornflour to the chicken and stir to combine.

Step 3

Heat the remaining oil in the wok. Stir-fry the onion, capsicum and garlic for 2-3 minutes or until the onion softens slightly. Add the chicken mixture, tomato, shallot and kecap manis and stir-fry for 2 minutes or until sauce thickens slightly. Season with salt. Serve with steamed rice.