Chicken, cashew and chilli jam stir-fry
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
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.
Author Notebook magazine - September 2009