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Thai chilli jam chicken and basil stir-fry
Thai chilli jam chicken and basil stir-fry
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Prep Time:
15 minutes
Cook Time:
17 minutes
Total Time:
32 minutes
Whip up a quick and fiery Thai chicken stir-fry for dinner in no time!
Ingredients:
  • 36.40 gm peanut oil
  • 500g chicken thigh fillets, trimmed, chopped
  • 1 brown onion, cut into thin wedges
  • 3 garlic cloves, finely chopped
  • 200g snake beans, trimmed, cut into 3cm lengths
  • 1 red capsicum, sliced
  • 82.50 gm chilli jam
  • 24.40 gm fish sauce
  • 24.40 gm oyster sauce
  • 20.00 ml grated palm sugar
  • 82.50 ml roasted cashew nuts
  • 82.50 ml fresh Thai basil leaves
  • Steamed jasmine rice, to serve
  • Sliced red chilli, to serve
Instructions:
  • 1. Heat wok over high heat. Add 2 teaspoons of oil and swirl to coat. Stir-fry one-third of the chicken for 2 to 3 minutes until browned and cooked through. Transfer to a bowl and cover to keep warm. Repeat with remaining oil and chicken in two more batches.
  • Heat the rest of the oil in a wok over high heat, swirling to coat. Add the onion and stir-fry for 2 minutes until softened. Then add the garlic and stir-fry for 1 minute until fragrant. Finally, add the snake beans and capsicum, stir-frying for 2 to 3 minutes until tender.
  • Add the cooked chicken back into the wok, along with the chili jam, fish sauce, oyster sauce, and sugar. Stir-fry until the sauce is bubbling and the mixture is heated through, about 1 to 2 minutes. Toss in the cashew nuts and basil. Serve alongside rice and sprinkle with chili on top.

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