Dice the onion.

Crush the garlic.

Dice the chicken breasts into bite-sized pieces.

Dice the red and green capsicum.

Heat the oil in a pan over medium heat.

Add the onion and garlic to the pan and cook until softened.

Add the chicken to the pan and cook until it turns white.

Add the capsicums and cook for a couple of minutes more, stirring occasionally.

Add the sweet chili sauce, white wine, cream, and chicken stock powder to the pan.

Cook for about 5 minutes more, until the sauce has thickened slightly.

Serve the sauce over your favorite pasta or rice.

Sprinkle with chopped parsley before serving.