Name: Chicken and chilli jam stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon oil; 1/2 cup blanched almonds; 350 gram chicken thigh fillets, sliced; 1 red capsicum, seeded, sliced; 1 onion, cut into wedges; 100 gram sugar snap peas, trimmed (or 1 sliced zucchini); 5 cup chilli jam stir-fry paste (store-bought); basil leaves, to serve; steamed rice, to serve

Chicken and chilli jam stir-fry

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

1 tablespoon oil

1/2 cup blanched almonds

350 gram chicken thigh fillets, sliced

1 red capsicum, seeded, sliced

1 onion, cut into wedges

100 gram sugar snap peas, trimmed (or 1 sliced zucchini)

5 cup chilli jam stir-fry paste (store-bought)

basil leaves, to serve

steamed rice, to serve

Method

1.Heat half oil in a wok or large frying pan on high. Add almonds and stir-fry 1-2 minutes, until golden. Drain on paper towel.

2.Add chicken in 2 batches to same wok and stir-fry 2-3 minutes, until golden. Transfer to a plate.

3.Heat remaining oil in same wok. Stir-fry capsicum and onion 1-2 minutes, until onion is tender.

4.Return chicken to wok with sugar snap peas. paste and almonds. Stir-fry 2-3 minutes, until heated through. Too with basil leaves and serve with rice.

Use any other stir-fry sauce of choice, or you could add 2 tablespoons each sweet chilli sauce, soy sauce and oyster sauce.
Note

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Ingredients

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