Collect together your equipment (see Recipe Notes below) and ingredients.

The chicken: slice the chicken thinly and transfer to a mixing bowl. Scatter over the cornflour, salt and pepper and stir well to mix ensuring each piece of chicken is covered in cornflour. Leave at room temperature whilst you prepare the rest of the dish.

The sauce: simply measure all the sauce ingredients into a jam jar, seal well with a lid and shake vigorously to mix.

Sesame seeds: heat the wok/frying pan over a moderate heat and add the sesame seeds. Cook for 2 – 3 minutes until lightly toasted, stirring regularly and keeping a close eye on them. Remove from a pan to a small dish as soon as they are done to prevent further browning.

Cook the chicken and snow peas: first cut the snow peas in half.

Heat the vegetable and sesame oil in the wok until hot and cook the chicken in batches, over a moderately high heat until just cooked. Remove from the wok and set on one side whilst you cook the remaining chicken. The amount you cook will depend on the size of your pan – do not over-crowd the pan.

When you have cooked all the chicken, wipe out the pan with some kitchen paper and return the chicken back to the pan with the snow peas. Dry stir fry for a minute or two to heat the chicken and snow peas through. Stir regularly.

Add all the sauce. Stir well to mix and let the sauce bubble and reduce until everything is covered in a glorious sticky brown sauce.

Finally, stir in the toasted sesame seeds.

To serve: serve over steamed or boiled rice scattered with your choice of garnishes.