Add some Frylight to a large wok or saucepan over a high heat and then fry the chicken until starting to brown. Add the onions and peppers next and stir everything together. Cook for around 3-4 minutes.
Add the tomato paste, spices and season with salt and pepper. Add the stock cube and balsamic vinegar then pour over the cola. Turn down the heat and bring to a simmer.
If you are adding chilli flakes, add them here. Simmer over half an hour or until the cola sauce has reduced right down and thickened slightly. Make a slurry with the cornflour and a dash of cold water and add it to the pan and stir through until the sauce becomes glossy and thickens.
Serve immediately and enjoy. This is lovely eaten alone or with a variety of sides, it goes well with rice or bulgur wheat for example.
