Thai Chilli Jam Chicken

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Thai Chilli Jam Chicken

Recipe by Justine Schofield

pax icon 4 people   | time 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

  1. Heat half the oil in a wok or large nonstick frying pan over medium-high heat.
  2. Stir-fry the chicken in batches for 3-4 min until golden brown. Remove from heat and cover to keep warm.
  3. Add remaining oil and onion to the wok and cook for 2-3 min.
  4. Add capsicum, stir-fry for a further 2 min.
  5. 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.
  6. Garnish with cashew nuts and basil leaves. Serve with steamed rice.