Chicken in Sweet Chilli Sauce
Heat the oil in a wok or large frying pan and fry the chicken for 5-6 minutes until browned. Add the pepper, sugar snap peas, broccoli and Chilli Paste and cook for 1-2 minutes.
Blend the cornflour with the stock and add to the pan with the remaining ingredients. Bring to the boil, stirring until thickened. Simmer for 2-3 minutes.
Serve this classic Chinese stir fry with rice.