Jam Down Foodie

Clean and cut chicken thinly in about ½ inch slices. Season chicken with onions, scallions, garlic, scotch bonnets, chicken seasoning, paprika, and gravy master. Use a spoon to mix the seasonings well with the chicken until they are incorporated and the chicken is evenly coated in the spices. Set the chicken aside to marinate for 30 minutes or more. *This is great to do ahead of cooking so the chicken has more time to marinate. 

In a large skillet or wok, heat oil over medium high heat. Once the oil is hot and slightly smoky, add chicken to the pan. Cook chicken uncovered for 10-12 minutes. (If you are using bone-in chicken, the cook time will be longer.) There is no need to add water to the pan. The chicken will produce its own juices. Stir occasionally to prevent the chicken from sticking. Right before adding the vegetables, add the fish and meat sauce (pickapeppa sauce) and ketchup and stir to combine. The chicken will look like it needs more water. Do not add any. The vegetables you will add next will render a good amount of water. 

After 12 minutes, add the snap peas to the pan and allow them to cook for 2-3 minutes before adding the other vegetables. Add the green peppers, carrots, bok choy and cabbage once the peas become bright green. 

Use tongs or a large spoon to turn the vegetables until they are all coated in the sauce. Add thyme and allow the vegetables to cook uncovered for an additional 10 minutes until they begin to break down and render liquid. You may cook the vegetables longer to the desired doneness you like. I prefer the vegetables to have a bit of a bite and not be too soft. Taste the sauce for salt and add if necessary. Serve hot with rice.