Start by slicing the chicken into thin strips. Pop the chicken into a bowl, then add the cornflour and cayenne pepper. Toss to coat.

Heat some cooking oil in a large frying pan or wok, cook the chicken over a medium to high heat until it’s golden and cooked through.

Add in the red pepper, yellow pepper and mange tout. Cook for 2-3 minutes until it softens.

Now add in the garlic and chilli and cook for one more minute.

Turn the heat down to a medium. Add in the soy sauce, sweet chilli sauce, sriracha, ketchup and cider vinegar.

Bring to the boil, then take it off the heat.

Dish it up with rice, then sprinkle over some sliced spring onions.