Chicken with Chilli Jam
|Vegetable oil||2 Teaspoon|
|Chicken breast fillet/4 boneless thigh fillet||3 , cut into thin strips|
|Red shallots/Golden shallots||4 , chopped|
|Broccoli||6 Ounce, chopped (185 Gram)|
|Snow peas||4 Ounce, halved (Mange tout)|
|Unsalted roasted cashews||2 Ounce (60 Gram)|
|Light soy sauce||2 Tablespoon|
|Fresh red chilies||4 , sliced|
|Shredded fresh ginger||1 Tablespoon|
|Shrimp paste||1 Teaspoon|
|Sugar||3 Ounce (1/3 Cup, 90 Gram)|
|Water||3 Fluid Ounce (1/3 Cup, 90 Milliliter)|
|Lime juice||2 Tablespoon|
1. To make jam, heat oil in a wok over a medium heat, add chillies, ginger and shrimp paste and stir-fry for 1 minute or until golden. Stir in sugar, water and lime juice and cook, stirring, for 3 minutes or until mixture is thick. Remove jam from wok and set aside.
2. Heat oil in a clean wok over a high heat for 1 minute, add chicken and shallots and stir-fry for 3 minutes or until chicken is lightly browned.
3. Add broccoli, snow peas (mangetout), cashews and soy sauce and stir-fry for 3 minutes longer or until vegetables change colour and are cooked.
4. To serve, place chicken on serving plate and top with Chilli Jam.