Cut the chicken thighs into bite sized chunks.

Heat some cooking oil in a large frying pan. Add the chicken and stir fry over a high heat until its browned all over and cooked through. It should take about 5-6 minutes.

Add the chunky diced red pepper and stir fry for 2 minutes, until it starts to soften.

Add the soy sauce, soft brown sugar, cider vinegar, sesame oil, garlic and ginger paste.

Bring it to the boil and cook until it turns sticky.

Turn off the heat and stir through most of the spring onions, leave some for garnish.

Serve it with rice or noodles, and finish with a sprinkle of spring onion and sesame seeds.