Step 1

Place the chicken onto a plate, add the cornflour, salt and pepper, toss together to coat the chicken.

Step 2

Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes – turning a couple of times until lightly browned.

Step 3

Add in the sugar snap peas and peppers and fry for a further two minutes

Step 4

Add in the garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce and tomato ketchup. Continue to heat on high, tossing everything with a spatula, until heated through. Check the chicken is cooked by taking a large piece and slicing in half. If it’s no longer pink in the middle, it’s cooked.

Step 5

Stir through the chopped spring onions and the chopped chilli, heat for one more minute until they’re hot, but still crunchy

Step 6

Serve with rice or noodles.