Peanut Chicken

Heat a large non-stick frying pan over medium‑high heat, add a drizzle of olive oil, then add the sliced red bell pepper and cook for a few minutes until it begins to soften.

Season the chicken strips with salt and pepper, add them to the pan, and cook until browned on all sides.

While the chicken cooks, combine garlic, ginger, lime juice, soy sauce, peanut butter, Thai red curry paste, and water in a blender or bowl and blend until smooth.

Add the sugar snap peas to the pan, pour the prepared peanut sauce over the chicken and vegetables, and stir to combine; continue cooking until the sauce bubbles and thickens slightly, coating everything.

Transfer the peanut chicken to a serving dish, garnish with fresh coriander and lime wedges, and serve alongside cooked rice or noodles.