Prepare the Peanut Sauce: In a medium bowl, whisk together all the sauce ingredients: peanut butter, coconut milk, tamari, honey, rice vinegar, lime juice, minced garlic, grated ginger, and red chilli flakes. Keep whisking until the mixture is completely smooth. It might look a little thin at this stage, but it will thicken up beautifully when heated.

Cook the Chicken: Heat the oil in a large frying pan or wok over a medium-high heat. Add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding the pan). Cook for 5-7 minutes, turning occasionally, until the chicken is lightly golden brown on all sides and cooked through. Remove the chicken from the pan and set it aside on a plate.

Sauté the Vegetables: Add the sliced red pepper and broccoli florets to the same pan. Stir-fry for 4-5 minutes until the vegetables are tender but still have a bit of a bite. If the pan seems dry, you can add a tablespoon of water to help steam the broccoli. For more tips on stir-frying, BBC Good Food has a great guide.

Combine and Simmer: Return the cooked chicken to the pan with the vegetables. Pour the prepared peanut sauce over everything. Stir well to ensure the chicken and vegetables are evenly coated.

Thicken the Sauce: Bring the sauce to a gentle simmer over a medium-low heat. Let it bubble away gently for 3-5 minutes, stirring often, until the sauce has thickened to your desired consistency. I find that it's important not to let it boil rapidly, as this can cause the sauce to separate.

Serve and Garnish: Once the sauce is glossy and has thickened, remove the pan from the heat. Serve your Thai Peanut Chicken immediately over steamed rice or noodles. Garnish with a generous sprinkle of chopped fresh coriander, roasted peanuts, and sliced spring onions for extra texture and freshness.