Cut the chicken into large slices and place in a medium size bowl
Throw all the liquid marinade ingredients into the chicken and mix well. Sprinkle the cornflour over the mixture and massage into the mixture. Leave to marinade for a minimum of 30 minutes.
Slice the onion and pepper and place in a prep bowl (or on a board or plate organised in the order you will be cooking)
Finely chop the chili and garlic and place in a small prep bowl (or on a board or plate organised in the order you will be cooking)
Finely slice the spring onions and place in a small prep bowl (or on a board or plate organised in the order you will be cooking)
Heat some vegetable oil in the wok till smoking
Add the onions and peppers and stirfry for about 2 minutes
Push the vegetables to the side of the wok and add a little more vegetable oil. Once it is at a high heat again add the crushed peppercorns, garlic and chicken. Stirfry until the chicken is golden brown (a few minutes)
Add the cashew nuts to the wok and stir fry for a further 2 minutes
Now add the chilies along with all the Sauce ingredients to the wok. Continue to stir-fry on
a high heat. If the mixture is too dry add a little water
Add a little sesame oil and garnish with the spring onions. Serve immediately.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.