Chop the skinless chicken breasts into small pieces.

Using a clean chopping board, thinly slice the red chilis. Deseed and slice the red and green peppers and cut the courgette into batons.

Mix together the sauce ingredients: the chicken stock, reduced salt soy sauce, rice wine vinegar, tomato purée, and caster sugar and set aside.

In a separate bowl, whisk the cornflour and egg together to form a batter. Drop the chicken into the bowl and mix to coat in the batter.

Heat the sunflower oil in a wok. Fry the battered chicken in batches over a high heat for 4–5 minutes until golden and crisp and just cooked. Scoop out with a tongs or slotted spoon and set aside on a plate lined with kitchen paper.

Add a little more oil to the wok and fry the chillies and peppers for 3–4 minutes. Add the sauce mixture, reserving 2-3 tablespoons. Simmer over a high heat for 5 minutes.

Blend the reserved sauce with the remaining corn flour in a cup until smooth. Add the cornflour mixture to the wok and allow to bubble and thicken.

Return the chicken to the wok and simmer for 2–3 minutes until the chicken is sticky and coated.

Meanwhile steam the courgette batons for 2–3 minutes.

Serve the chicken with the courgette on the side.