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Chicken With Chilli Jam

Authentic.Thai's picture
  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
For jam
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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