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Chicken and chilli jam stir-fry
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Enhance stir-fry with flavorful chili jam paste.
Ingredients:
  • 9.20 gm peanut oil
  • 100g blanched almonds
  • 400g chicken tenderloins, halved lengthways
  • 1 brown onion, halved, cut into thin wedges
  • 1 bunch of broccolini, cut into 5cm lengths
  • 1 fresh long red chilli, halved, deseeded, thinly sliced
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • 115g (1/3 cup) chilli jam stir-fry paste
  • 82.50 ml fresh Thai basil leaves
  • Steamed jasmine rice, to serve
Instructions:
  • In a smoking hot wok, quickly stir-fry the almonds in half of the oil until they turn golden, then transfer to a heatproof bowl.
  • Stir-fry half of the chicken in the wok until browned, about 2 minutes. Transfer the chicken to the bowl with the almonds. Repeat with the remaining chicken, reheating the wok between batches.
  • In the wok, heat the remaining oil until shimmering. Stir in the onion, broccolini, chili, and garlic, cooking for 2 minutes until the broccolini is vibrant green and tender-crisp. Toss in the almonds, chicken, shallot, and chili jam, stir-frying for an additional 2 minutes until everything is heated through.
  • Divide the stir-fry among bowls, garnish with fresh basil, and enjoy with steamed rice.

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