Start by making the sauce. In a bowl add the peanut butter, sweet chilli sauce, soy sauce, and coconut milk. Mix well until it’s smooth, then set aside.

Add the diced chicken into a bowl, add in the cornflour and stir to coat.

Heat some cooking oil in a large frying pan over a medium to high heat. Add the chicken and cook for a few minutes until it’s golden, try not to move it too much at the beginning to avoid the cornflour coating coming off. Flip the chicken over and cook until it’s golden on both sides.

Add in the red pepper, mange tout, and spring onion. Stir fry for a couple of minutes, then add in the ginger and garlic and cook for a further 30 seconds.

Now add in the sauce you made earlier, along with a splash of water to loosen it up. Cook just to warm it through, and ensure the chicken is cooked through.

Dish it up with some rice and enjoy.