3 Tablespoons lime or lemon juice ( approx 2 limes or 1/2 lemon)
1/2 bunch chopped cilantro
4 tablespoons of water or stock
Put the trimmed whole chicken thighs into a bowl with the buttermilk, lime zest and juice, 1 clove of garlic and leave for 10 minutes ( or as long as you can ) while you cut the vegetables
Heat a non stick frypan to very hot. Add 2 Tablespoons of oil and add the chicken shaking off any excess liquid and reserving, adding a piece at a time letting the pan come back to temperature. Sear them on both sides till nicely browned.
Put them onto a plate to sit for a minute. Only drain off any chicken fat. Don’t wash the pan. Add more oil and the onion, ginger, garlic and stir till softening but not coloring. Add the chicken back to the pan. Add the bell pepper and sugar snap peas and the remaining marinade, sweet chilli extra lemon ( or lime) and 2 table spoons of water or stock.
Bring the pan back to a simmer and add the lid, letting it cook for a couple of minutes. Stir well and make sure the sauce is simmering and the chicken is cooked through.Add the chopped cilantro and taste for seasoning. If more salt is needed sprinkle with salt or fish sauce