Dice the chicken into small cubes. Wash, deseed and finely chop the peppers. Wash the courgette and peel the carrots cut them into fine sticks. Wash and dry the bean sprouts. Wash dry and finely chop the coriander.
Heat the oil in a wok, then add the carrots and peppers and cook for 5 minutes. Add the chicken then cook for 10 minutes stirring regularly to make sure none of the ingredients burn. Season with some salt and pepper then add the courgettes, bean sprouts and chopped coriander.
Cook for 5 more minutes stirring. Add the sherry vinegar and soy sauce and sesame seeds, mix well and continue to cook for the final 5 minutes until the chicken is cooked through, with no pink showing.
Place into a serving dish and serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.