Instructions: Put the chunks of chicken in a bowl and toss with salt pepper the 1 tbsp soy sauce and the rice wine and leave to one side.

While the chicken is marinating put the nuts in a hot frying pan add 1 tsp of oil shake and toast until golden all over watching carefully and shaking the pan every 10 seconds so that they brown evenly.

Next mix the cornflour with 3 tbsp of cold water in a jug until dissolved then mix in the vinegar sesame oil and 1 tbsp of the sugar.

When ready to serve remove themeat from its marinade leaving am soy juices in the bowl.

Heat about 2 tbsp groundnut oil in a wok then stirby the chicken over a fast heat for about a minute until it begins to colour.

Throw in half of the chopped chillies and continue stirfrting for another minute or so.

Then chuck in most of the sliced garlic and ginger and earn on frying until the garlic has picked up a touch of colour. Tip any remaining chicken marinade into the wok along with the contents of the dug.

Add the fried cashew nuts and continue stirfrying until glossy then stir through the shallots and remove taom the heat.

For the peppers: mix together the remaining chillies and garlic with the red pepper and fry in the remaining 1 tbsp of groundnut oil for about a minute.

Add the fish sauce kecap manis (or soy) the remaining 1 tbsp sugar and the diluted lime juice then bring to a bubble. After a minute or two once the pepper has begun to soften remove from the heat.

Serve with the chicken on boiled rice.

This may look long winded but once youve got all your ingredients assembled its just a matter of chucking things into the wok. Make the rice first and keep it in the pan with the lid on until youre ready (long grain boiled rice should be drained first).

Serves 4

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