Thai Chilli Jam Chicken
Serves 4 |
Prep 10 min |
Cook 15 min
25 minutes
Ingredients
- 2 tbsp peanut oil
- 500g boneless chicken, cut into strips
- 1 onion, thinly sliced
- 1 red capsicum, deseeded and sliced
- 2 tbsp AYAM™ Thai Chilli Jam Paste
- 1 tbsp AYAM™ Light Soy Sauce
- 1 tbsp lime juice
- ½ cup roasted cashew nuts
- ½ cup Thai basil leaves
Method
- Heat half the oil in a wok or large nonstick frying pan over medium-high heat.
- Stir-fry the chicken in batches for 3-4 min until golden brown. Remove from heat and cover to keep warm.
- Add remaining oil and onion to the wok and cook for 2-3 min.
- Add capsicum, stir-fry for a further 2 min.
- Return chicken to the wok, stir in the Chilli Jam paste, Soy Sauce and lime juice. Stir until warmed through and coated in the sauce.
- Garnish with cashew nuts and basil leaves. Serve with steamed rice.
