Start by stir-frying the sprouts, peppercorns, chilies and garlic with 2 tablespoons of soy sauce in a very hot wok with a little oil. As soon as they brown, remove from the heat and set aside.

Add another splash of oil and stir-fry the chicken over high heat for 4–5 minutes. Add 3 tablespoons of soy sauce and the sugar, then reduce the heat to medium.

Stir frequently until the sauce starts to thicken. Do not hesitate to lower the heat if you think it is going to burn.

Once the desired caramelisation is reached, add the vegetables and stir-fry for 2–3 minutes.