Chicken in Sweet Chilli Sauce

1 tbs oil
450g (1lb) boneless chicken breast, cut into strips
1 yellow pepper, sliced
175g (6oz) sugar snap peas
2 tsp Schwartz Easy Chilli
2 tsp cornflour
300ml (1/2 pint) chicken stock
2 tbs tomato purée
2 tbs honey
1 bunch spring onion, sliced

STEP 1

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 and Chopped Chilli and cook for 1-2 minutes.



STEP 2

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.



STEP 3

Serve this classic Chinese stir fry with egg fried rice.