Method
1. Combine sweet chilli, soy sauce, rice wine, garlic and cornflour and mix well.
2. Stir ¼ cup through the chicken and mix well.
3. Heat half the oil in a wok or frying pan over high heat. Stir fry chicken in batches for 4-5 minutes or until golden. Remove and transfer to a plate.
4. Add remaining oil and onion, red capsicum, baby corn and spring onion. Stir fry for 3-4 minutes. Return chicken and remaining sauce to wok. Stir fry until chicken is cooked through and sauce has thickened.
5. Serve immediately over steamed rice. Garnish with fresh sprigs of coriander
