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Place the chicken onto a plate, add the cornflour, salt, and pepper, and toss together to coat the chicken.
Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes – turning a couple of times until lightly browned.
Add in the sugar snap peas and peppers and fry for a further two minutes
Add in the garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce, and tomato ketchup. Continue to heat on high, tossing everything with a spatula, until heated through. Check the chicken is cooked by taking a large piece and slicing it in half. If it’s no longer pink in the middle, it’s cooked.
Stir through the chopped spring onions and the chopped chilli, and heat for one more minute until they’re hot, but still crunchy
Serve with rice or noodles.