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1 teaspoon cornflour
1/2 lime
1 large or 2 small garlic cloves
1 teaspoon light soy sauce
1 red pepper cut into small bite sizepieces
2 spring onions thinly sliced
100g roasted salted cashew nuts
1 medium red chilli, deseeded and groundin a pestle and mortar
2 teaspoon piri pepper chup or if youlike it really spicy change for Flaming Chup
2 tablespoons veg oil
2 teaspoon Chillichup or shut up rub
3 chicken thighs skinned, de-boned andcut into small chunks
1 tablespoon cold water
coconut rice or plain rice to serve
1. Combine the cornflour with the cold water in a bowl and mix well.Add the chicken pieces and turn to coat, then season with Chillichup or shut uprub .
2. Heat a large frying pan or wok over a high heat and add the vegoil. When the oil starts to smoke, add the red pepper, ground red chilli andgarlic and stir-fry for 30 seconds then add the Piri Pepper Chup or FlamingChup if you like it extra spicy cook for a further 30 seconds and then add thechicken pieces.
3. Toss all the ingredients well so that the chicken is well coated andcook for 3-4 minutes until the chicken has turned virtually opaque.
4. Add the cashew nuts and cook for another minute, then add thespring onions, toss well and cook for another minute. Season to taste with soysauce and add a squeeze of lime juice. Transfer to serving plates and servewith plain or coconut rice.
