Ingredients for 4 people
1 tbs 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 tbs finely grated fresh ginger
1/3 cup (80ml) chilli jam (see note)
1/4 cup (45g) finely grated palm sugar
2 tbs lime juice
1 tbs fish sauce
1/2 cup Thai basil leaves
Steamed jasmine rice, to serve
- Prep. Time → 10 min
- Cook Time → 12 min
- Level → Medium
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.
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.
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.
Chilli jam is available at Asian grocers and in the Asian food section of supermarkets.