Season the chicken with salt and pepper.
Cut the chicken into thin strips then coat in the egg wash and flour.
Shallow fry for a few minutes on each side, until golden brown.
Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.

In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and slrupy.
Add back in the chicken and peppers and stir well in the sauce. Enjoy!

For CHILLI SAUCE:

3 cloves garlic cloves, crushed
1 red chilli, chopped
3 tablespoons soy sauce
2 tablespoons tomato puree
½ cup water(100 mL) grind everything well to make the sauce.