Add the pepper, onion, broccoli and carrots and cook for about 4-5 minutes. Stir regularly

Add the chicken and fry for another 5-6 minutes until lightly golden browned.

Add the sugar snap peas and chilli sauce and cook for another 1-2 minutes.

Mix the cornflour with the stock and add to the pan with the rest of the ingredients.

Bring to the boil, stirring until the liquid has thickened. Simmer for about 2-3 minutes.