IN A BOWL, COMBINE CHICKEN STRIPS, GRATED APPLE, CHILLI FLAKES AND GREEN ONIONS, MIX WELL. SET ASIDE. IN A BLENDER, COMBINE THE REST OF THE INGREDIENTS FOR THE MARINADE AND PROCESS UNTIL FAIRLY SMOOTH; POUR THIS MIXTURE OVER CHICKEN AND USING YOUR HANDS, MASSAGE MARINADE INTO CHICKEN PIECES. TRANSFER TO A REUSABLE PLASTIC CONTAINER OR ZIP LOCK BAG AND PUT IN THE FRIDGE FOR AT LEAST 4 HOURS; OVERNIGHT IS BETTER!

WHEN READY TO COOK, HEAT OIL IN A SKILLET OR FRYING PAN, ADD MARINATED CHICKEN,INCLUDING THE MARINADE, COOK UNTIL ALMOST HALF OF THE LIQUID IS GONE THEN ADD THE GREEN BELL PEPPERS AND CABBAGE AND COOK JUST UNTIL THE VEGGIES ARE DONE. TASTE AND ADJUST SEASONING AS NEEDED. SERVE WITH RICE OR WRAP IN LETTUCE OR FLOUR TORTILLA. ENJOY!