Place the chicken onto a plate, add the cornflour, salt and pepper, toss together to coat the chicken.
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.
Add in the sugar snap peas and peppers and fry for a further two minutes
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.
Stir through the chopped spring onions and the chopped chilli, heat for one more minute until they’re hot, but still crunchy
Serve with rice or noodles.
You could add a little more sugar, plus the juice of a lime for a tangy-sweet sauce.
Try adding pineapple chunks and juice, a tablespoon of malt vinegar and sugar and an extra squirt of ketchup for a quick sweet and sour stir fry.
Add hoisin and oyster sauce for an earthier sweet/salty flavour
Chicken thighs or breast?You can use either for this recipe. Coating the chicken in the cornflour helps to keep the chicken juicy and tender, so go with your own preference.I use chicken breast for this recipe because I find chicken breast generally less fiddly to slice up.Vegetarian versionSwap out the chicken for quorn, mushrooms or tofu for a vegetarian alternative.Veggie swaps/additionsYou can use whatever you've got in that will cook relatively quickly over a high heat. Such as:Baby corn, beansprouts, bamboo shoots, tender stem brocolli, strips of carrot, asparagus, strips of cabbage (white or green), leeks, radish or courgette (zucchini).Nutritional information is per serving - without rice.