Wash the chicken breast fillet, pat dry with kitchen paper and cut into strips. Clean / remove the threads from the sugar snap peas, wash and cut in half at an angle. Clean and wash the spring onions, cut the greens diagonally into pieces. Slice the tuber diagonally. Clean / core the chilli pepper, wash and finely dice. Heat the wok, add sunflower oil (1 tbsp), heat, fry the chicken breast fillet strips vigorously / stir-fry and slide them to the edge of the wok. Add the vegetables (sugar pea halves, spring onion pieces and chili pepper cubes) and fry / stir-fry. Deglaze / pour in the chicken broth (200 ml) and sprinkle with sweet chilli sauce (1 tbsp), hot chilli sauce (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), lemon juice ( 1 strong splash), glutamate (½ teaspoon / alternatively 21/2 teaspoons instant chicken broth) and chili oil (½ teaspoon) and let everything simmer for about 5 - 6 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.