Begin by thinly slicing the chicken breast into bite-sized pieces. Finely chop the onion, garlic, and ginger. Slice the red and green peppers into thin strips, and cut the carrot into matchsticks.
In a large pan over medium heat, add a splash of oil and sauté the chopped onion until translucent, about 3-4 minutes. Add the garlic and ginger, and continue to cook for another minute until fragrant.
Add the chicken pieces to the pan and cook until they are lightly browned on all sides, about 5-6 minutes. Stir in the curry powder, ensuring the chicken is evenly coated with the spices.
Pour in the chicken stock and soy sauce, then bring the mixture to a gentle simmer. Let it cook for 5 minutes to allow the flavours to meld together.
Mix the cornflour with a little water to form a slurry, then add it to the pan, stirring well to thicken the sauce. Add the sliced peppers and carrots, and cook for an additional 5-7 minutes until the vegetables are tender-crisp.
Finally, garnish with chopped spring onions and serve hot with steamed rice or noodles.
