Peel and roughly slice the red onion. Quarter the mushrooms. De-seed and roughly chop the bell pepper. Trim the green beans and chop them roughly. Finely slice the red chilli.

Grind the black peppercorns in a pestle and mortar. In a bowl, mix the crushed peppercorns (spicy!), soy sauce, honey and rice vinegar until fully combined.

Slice the chicken breast into bite-size strips. Add the corn starch to a plate. Turn the chicken strips in the corn starch until well coated. Heat a large non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken breast with a pinch of salt and cook for 5-6 min until golden and cooked through. Transfer the chicken to a plate and return the pan to a high heat.

Add the mushrooms with another generous drizzle of vegetable oil to the pan and fry for 3 min. Add the green pepper, red onion, green beans and whole baby corn and stir-fry for 3-4 min further or until tender.

Add the sauce and chicken to the pan and cook for 1 final min. Garnish with the sliced red chilli (spicy!).