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PREP TIME: 10 mins

COOK TIME: 15 mins

TOTAL TIME: 25 mins

COURSE: Dinner


SERVINGS: 4 servings

CALORIES: 283 kcal


  • 3 chicken breast fillets - sliced into bite-size pieces

  • 2 tbsp cornflour/cornstarch

  • pinch of salt

  • pinch of pepper

  • 2 tbsp vegetable oil

  • 1 cup sugar snap peas/snow peas

  • 1 yellow pepper - deseeded and sliced

  • 1 red pepper - deseeded and sliced

  • 2 cloves of garlic - peeled and minced

  • 4 tbsp soy sauce

  • 2 tbsp Chinese rice vinegar

  • 3 tbsp brown sugar

  • 3 tbsp sweet chilli sauce

  • 2 tbsp tomato ketchup

  • 1 bunch spring onions/scallions - chopped

  • 1 small red chilli - deseeded and sliced



  1. Place the chicken onto a plate, add the cornflour, salt and pepper, toss together to coat the chicken.

  2. 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.

  3. Add in the sugar snap peas and peppers and fry for a further two minutes

  4. 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.

  5. Stir through the chopped spring onions and the chopped chilli, heat for one more minute until they’re hot but still crunchy

  6. Serve with rice or noodles.

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