Ingredients

• 800g chicken thigh fillets, cut into bite size chunks
• 3 small cloves garlic, crushed 
• ½ small onion, finely chopped
• 1 cup roasted unsalted peanuts, chopped
• 4 large red chillies, quartered
• 2 tbsps chilli flakes
• 2 tbsps coconut oil
• ¼ cup tamari
• 2 tbsps apple cider vinegar
• Pinch of stevia powder, or more to taste
• 1/3 cup water
• Salt & pepper
• Optional: 2 medium green chillies, seeded and thinly sliced to garnish.

Method

• Heat 1 ½ tablespoons of the oil in a wok or large sauté pan over medium-high heat. Add chicken and sauté for 5 minutes, flipping occasionally, or until the chicken is completely cooked through. Remove from the work and set aside.
• Add the rest of the oil and add the garlic and onion and fry for 5 minutes over medium heat until the onion has softened.
• Add the peanuts and red chillies and cook for a further 2 minutes.
• Add the chilli flakes, tamari, vinegar, stevia and water. Bring to a boil, then reduce to a simmer and add the chicken.
• Stir-fry for 5 minutes until the sauce has thickened.
• Season to taste and serve hot, garnished with green chillies if desired.