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Chilli jam chicken and cashews
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Master the art of the perfect stir-fry by cooking quickly in a hot wok. Just sizzle, shake, and stir for a delicious Asian meal.
Ingredients:
  • 27.30 gm peanut oil
  • 500g chicken breast fillets, trimmed, thinly sliced
  • 1 brown onion, cut into wedges
  • 52.80 gm Thai chilli jam
  • 24.40 gm fish sauce
  • 21.00 gm light soy sauce
  • 4 green onions, thinly sliced diagonally
  • 125.00 ml roasted cashew nuts
  • 250.00 ml Thai basil leaves
  • steamed jasmine rice, to serve
Instructions:
  • Preheat the wok over high heat until sizzling. Add 2 teaspoons of oil, swirling to evenly coat the wok. Cook half of the chicken, stirring constantly for 2 minutes until lightly golden. Transfer to a bowl and cover to maintain heat. Repeat the process with another 2 teaspoons of oil and the rest of the chicken.
  • Drizzle the remaining 2 teaspoons of oil into the wok. Sauté the onion for 4 minutes until golden. Add back the chicken along with any juices. Mix in the chilli jam, fish sauce, soy sauce, and green onions. Stir-fry for 2 to 3 minutes until the chicken is fully coated in the delicious sauce.
  • Combine the cashews and basil with the chicken. Mix well. Serve over rice. Enjoy!

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