Using a sharp knife slice the chicken breasts into thin strips.
Heat the oil in a large preheated wok.
Add the chicken to the wok and stir fry for 5 minutes.
Add the garlic, cumin seed, ginger and chilli to the wok, stirring to mix
Add all or the (bell) peppers to the wok and stir-fry for a further 5 minutes.
Toss in the beansprouts and pak choy together with the sweet chilli sauce and soy sauce and continue to cook until the pak choy leaves start to wilt.
Transfer to warm serving bowls and garnish with deep fried ginger.