Chicken, cashew and chilli jam stir fry

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How to make Chicken, cashew and chilli jam stir fry

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:12
  • Total Time : 0:22

Ingredients

  • 1 tablespoon peanut oil
  • 1/2 cup (80g) raw cashews
  • 6 (about 600g) chicken thigh fillets, thinly sliced
  • 4 purple Asian shallots, thinly sliced
  • 1 red capsicum, halved, seeded, thinly sliced
  • 100g snow peas, thinly sliced lengthways
  • 1 tablespoon finely grated fresh ginger
  • 1/3 cup (80ml) chilli jam (see note)
  • 1/4 cup (45g) finely grated palm sugar
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1/2 cup Thai basil leaves
  • Steamed jasmine rice, to serve

Method

  • Step 1 Heat 1 teaspoon of the oil in a wok over medium heat. Add the cashews and stir-fry for 1-2 minutes or until toasted. Use a slotted spoon to transfer to a bowl.
  • Step 2 Heat half the remaining oil in the wok over high heat. Add one-third of the chicken and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat in 2 more batches with remaining chicken, reheating wok between each batch.
  • Step 3 Heat remaining oil in wok over high heat until just smoking. Add shallots, capsicum, snow peas and ginger and stir-fry for 2 minutes or until heated through. Add the chicken, cashews, chilli jam, palm sugar, lime juice and fish sauce and stir-fry for 1 minute or until heated through. Remove from heat; add basil and gently toss. Serve immediately with steamed rice, if desired.

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