Soak red chillies (I have used Thai red chillies) in hot water for 5 minutes. Press down the chillies using a cup as they tend to float.
Step 2: Marination
Cut the chicken into thin strips. (I have used boneless thighs. Feel free to use chicken breasts.) Marinate the chicken pieces using all the ingredients written under 'Chicken marination' for 15-20 minutes.
Step 3: Sauce
Blend the red chillies with garlic using few table spoons of the chilli water to a smooth paste. Add the paste into a bowl. Add the remaining 'sauce' ingredients into the same bowl.
In a large frying pan/wok, add oil (3 tbsp). Once the oil heats up add the onion, sauté and cook for 2 minutes. Then add the peppers, let it cook for 2 minutes. Move the veggies to one corner of the pan. Next add the sauce, sauté and cook for 2-3 minutes, until the raw smell of garlic is gone. Switch off the flame and keep it aside.
Heat oil (1 cup) in a flat bottom frying pan. This will take about 6-7 minutes on a medium to high flame. Once the oil heats up, add few chicken strips at a time and shallow fry for 2 minutes on each side. Transfer them to a plate lined with tissue paper. Once all the chicken strips are fried, transfer them to the sauce and veggie pan.
Heat the pan and mix so that the chicken pieces are well coated with the sauce. Adjust the heat level by adding more brown sugar or tomato ketchup. Switch off the flame. Garnish with spring onion greens.