Sichuan Garlic-Chili Chicken Wok | 20-Minute Dinner

Cut the chicken breast fillet into thin, bite-sized strips. Toss with the cornstarch and one tablespoon of soy sauce, then let it rest for a few minutes while you prepare the vegetables.

Slice the red bell pepper into strips and trim the ends of the sugar snap peas. Finely chop the garlic and fresh ginger, slice the chili into rings, and cut the spring onions into 2-3 cm pieces (set aside some of the green tops for serving).

In a small bowl, mix half of the remaining soy sauce with the brown sugar, sesame oil, and 2 tablespoons of water.