Slightly sweet, definitely spicy and full of fresh vegetables.
In a bowl, add the oyster sauce, light soy sauce, dark soy sauce, ketchup, sriracha, sweet chilli sauce, rice wine vinegar, soft brown sugar, lime juice, white pepper and chicken stock or water. Mix well and set aside.
In a separate bowl, add the diced chicken breast, rice wine, sesame oil, potato starch or cornflour, vegetable oil and water. Mix well.
Heat a wok or large frying pan over a medium-high heat until just smoking. Add 1 tablespoon vegetable oil and swirl around the pan. Add the diced chicken and allow to sit in the pan for 20 seconds. Stir-fry well for a further 2-3 minutes or until the chicken is just cooked through. Remove from the pan and set aside.
Return the wok to the heat and add the chopped onion, green pepper, red pepper, dried chillies and sugarsnap peas . Stir-fry for 2 minutes until well charred. Reduce the heat to medium, add the prepared stir-fry sauce and mix well. Add the cooked chicken, mix well and simmer for around 1 minute or until the sauce has reduced slightly. Add the fresh red chilli, chopped garlic in oil, sliced spring onion and fresh coriander and mix through.
To serve, arrange your cooked jasmine rice in the middle of a large plate. Top with shichimi, toasted white and black sesame seeds and a lime wedge. Pour the chicken, vegetables and sauce all around the rice and your firework chicken is ready to serve.