Slice the chicken breast into thin strips. Place the chicken into a bowl, then add the cornflour and mix it until it's fully coated.

Heat some oil in a wok or a large frying pan over a medium to high heat. Pan fry the chicken until it's golden brown on both sides.

Add in the sugar snap peas, yellow pepper and red pepper. Stir fry for a few minutes until the peppers start to soften

Add in the garlic and stir fry for one more minute before adding in the sauce ingredients.

Add the soy sauce, cider vinegar, sweet chilli sauce, tomato ketchup and soft brown sugar. Stir the ingredients together and bring to the boil.

Stir through most of the spring onions, then take it off the heat.

Serve the chicken with either rice or egg noodles. Finish with the remaining sliced spring onion and red chilli.

Enjoy!