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Mix the marinade ingredients in a bowl.
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Place the chopped chicken in a separate bowl and mix with the cornflour/cornstarch, then stir in 1/3 of the marinade ingredients. Cover and refrigerate for 30 minutes (or up to 12 hours).
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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. They burn quite quickly, so keep a close eye on them. Remove from the pan when they’ve darkened and gone a little softer.
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Add the oil to your work, heat on a high heat and then add the chicken. Fry until cooked through – about 7-8 minutes.
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Add in the red peppers, courgette/zucchini and spring onions/scallions. Cook for a further 2-3 minutes until heated through, but still crunchy.
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Add in the remaining 2/3rds of the marinade and the chillies and cook until the sauce thickens slightly – about 2 minutes.
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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.
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Add in the peanuts 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!)