Mix up the magic sauce – Combine soy sauce, rice vinegar, sweet chilli sauce, and chicken stock in a jug. Give it a swirl and set aside.

Coat the chicken – Toss your chopped chicken in a mix of cornflour, garlic powder, and onion powder. Think of it as a crispy little jacket for your chicken.

Fry it up – Heat 1 tsp coconut oil in a wok and fry the chicken until it starts turning golden brown. It doesn’t need to be cooked through yet—just looking good. Remove and set aside.

Stir-fry the veggies – Add the second tsp of coconut oil and throw in the peppers and spring onions. Fry until the onions go slightly translucent.

Garlic & ginger time – Add the garlic and ginger purée and stir-fry for 30 seconds. Your kitchen now smells incredible.

Sauce + Chicken = Magic – Pour in the sweet chilli sauce mixture, throw the chicken back in, and keep the heat on high. Let it simmer for 7-10 minutes until the sauce thickens and the chicken is cooked through.

Scatter over some extra spring onions and serve with rice or noodles. Or just grab a fork and go straight in.