Prepare the chicken: In a bowl, toss the chicken strips with 2 tablespoons of cornflour, a pinch of salt, and a crack of black pepper until each piece is lightly coated. The chicken should feel slightly tacky to the touch, not wet. This coating will help create a beautifully seared, velvety exterior.

Make the sauce: In a small jug, whisk together the chicken stock, soy sauce, rice vinegar, honey, and sesame oil. Set it aside. You should smell the sweet and savoury notes mingling together already.

Cook the chicken: Heat 2 tablespoons of oil in a large wok or heavy-bottomed frying pan over high heat until it shimmers and a single piece of chicken sizzles immediately upon contact. Add the chicken in a single layer — do not overcrowd the pan. Cook for 3-4 minutes without moving it. You’ll hear a steady, satisfying sizzle. Once the underside is golden brown and releases easily from the pan, flip the pieces and cook for another 2 minutes until the chicken feels firm to the touch. Transfer to a clean plate.

Stir fry the vegetables: Add the remaining tablespoon of oil to the wok. Toss in the red and yellow peppers and the snap peas. Stir-fry for 2 minutes. The peppers will turn bright and glossy, and the snap peas will emit a faint, grassy aroma. Add the spring onions and cook for another 30 seconds — they should soften but retain their shape.

Aromatics: Push the vegetables to the sides of the wok, creating a well in the centre. Add the minced garlic and julienned ginger to the centre. Cook for 30 seconds, stirring constantly, until the kitchen fills with a warm, pungent fragrance. Take care not to let the garlic brown.

Combine everything: Return the cooked chicken to the wok with the vegetables. Give the sauce a quick whisk and pour it into the pan. The liquid should immediately bubble and steam vigorously. Toss everything together for 1 minute.

Thicken the sauce: Give the cornflour slurry a stir and drizzle it into the wok while stirring continuously. Within 30 seconds, the sauce will transform from a thin liquid into a glossy, clinging glaze that coats each piece of chicken and vegetable beautifully. The colour will deepen to a rich, appetising amber.

Final touch: Remove the wok from the heat. Sprinkle generously with toasted sesame seeds and fresh coriander leaves. The contrast of the dark, glossy sauce against the bright green herbs and white seeds is your signal that it’s ready to serve.