Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
5.0
(10)
Export 16 ingredients for grocery delivery
Step 1
Mix the marinade ingredients in a bowl.
Step 2
Place the chopped chicken in a separate bowl and mix with the cornflour/cornstarch,
Step 3
Then stir in 1/3 of the marinade ingredients into the chicken. Cover and refrigerate for 30 minutes (or up to 12 hours). NOTE: Reserve the remaining 2/3rds of the marinade for the sauce.
Step 4
Heat your wok or frying pan over a medium heat and add the whole chilli peppers. Dry cook for a couple of minutes – turning regularly until the chillies go darker in colour. NOTE: They burn quite quickly, so keep a close eye on them. Remove from the pan when they’ve darkened and gone a little softer.
Step 5
Add the oil to your work, heat on a high heat and then add the chicken (using a slotted spoon to remove from the marinade). Fry until cooked through – about 7-8 minutes.
Step 6
Add in the red peppers, courgette/zucchini and spring onions/scallions. Cook for a further 2-3 minutes until heated through, but still crunchy.
Step 7
Add in the reserved 2/3rds of the marinade and the chillies and cook until the sauce thickens slightly – about 2 minutes.
Step 8
If you’d prefer the sauce to thicken even more, you can mix a tbsp. of cornflour/cornstarch with a couple of tbsp. of cold water, then pour this mix in whilst stirring. The sauce will thicken very quickly.
Step 9
Add in the peanuts (or cashews) just before serving, and give them a quick stir. Serve over boiled rice (with a large glass of water if you intend to eat those chillies!)