Prepare all the vegetables so that they are ready to cook, as stir-fries come together quickly.
In a large bowl, combine 1 tablespoon of sun flower oil
with 1 teaspoon of corn flour. Add the sliced chicken to the bowl and coat it in the corn flour.
In a second small bowl, combine the water, soy sauce,
oyster sauce, sugar, rice wine vinegar and the remaining 2 teaspoons of corn flour.
Heat a wok or large frying pan over a medium-high
heat, until a drop of water sizzles when added. Heat the remaining 2 tablespoons of sun flower oil in
the wok, then add the garlic and ginger and stir-fry for 30 seconds.Add the chicken and cook for 2
to 3 minutes, until golden brown. Add the sliced peppers and stir-fry for 1 minute, then toss in the
spring onions. Pour in the sauce, stirring until it starts to thicken.
Remove the wok from the heat. Transfer the chicken and
vegetables to a serving bowl and serve immediately with some rice.