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Chilli chicken stir-fry
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Prep Time:
25 minutes
25 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
45 minutes
45 minutes
Elevate chicken stir-fry with a kick of sweet and spicy chili jam!
Ingredients:
- 300.00 gm jasmine rice, well rinsed
- 400g chicken breast fillets, trimmed
- 18.40 gm canola oil
- 1 red capsicum, quartered, roughly chopped
- 1 yellow capsicum, quartered, roughly chopped
- 4 green onions, diagonally sliced
- 150g snow peas, trimmed, halved
- 82.50 ml water chestnuts, quartered
- 190g jar chilli jam (see note)
- 165.00 ml Thai basil leaves
Instructions:
- In a large saucepan, bring 3 cups of water to a boil over high heat. Add rice, give it a quick stir, and bring back to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let it stand covered for 5 minutes before serving.
- Cut chicken fillets in half lengthwise, then thinly slice across the grain. Heat a wok over high heat until very hot. Add 1 teaspoon of oil and swirl to coat. Stir-fry half of the chicken for 3 minutes or until golden. Transfer to a plate and repeat with the remaining chicken.
- Pour in the remaining 2 teaspoons of oil into the wok and swirl it around to completely coat the ingredients. Add the capsicum, onion, and snow peas, then stir-fry for 2 minutes. Mix in the water chestnuts and chili jam, stirring to combine. Put back the chicken along with any juices to the wok, stir-fry for 1 minute until heated through. Finish by stirring in half of the basil.
- Plate the rice elegantly, then generously heap it with the flavorful chili chicken stir-fry and a sprinkle of fresh basil. Present and enjoy your delicious creation.