CHILLI JAM CHICKEN & CASHEW NUT STIR FRY

INGREDIENTS
  • 1 bunch bok choy
  • 1⁄4 cup Thai chilli jam stir-fry paste
  • 1 Tbsp brown sugar
  • 1 Tbsp soy sauce
  • 2 Tbsp peanut oil
  • 400g skinless chicken breast fillets, thinly sliced
  • 1 clove garlic, thinly sliced
  • 1 small red capsicum, thinly sliced
  • 115g tray baby corn, halved lengthways
  • 1 brown onion, cut into thin wedges
  • 1 Tbsp water
  • 1⁄2 cup Thai basil leaves
  • 1⁄3 cup roasted salted cashews
METHOD

1. Separate bok choy leaves from stems. Trim, then roughly shred leaves. Slice stems thickly into 5cm lengths. Set both aside.

2. Combine chilli jam stir-fry paste, sugar and soy sauce in a small bowl. Set aside.

3. Heat wok over a high heat. Add 2 tsp peanut oil, swirling pan to coat. Stir-fry 1⁄3 chicken for 3 minutes or until browned. Transfer to a bowl. Repeat for another 2 batches. If necessary, wipe wok with paper towel between batches, before adding oil.

4. Add remaining oil to wok over a high heat, swirling pan to coat. Add garlic, capsicum, corn and onion and stir-fry for 30 seconds. Add water and stir-fry for a further minute. Add bok choy stems and chilli jam sauce and stir-fry for 1 minute or until stems are almost tender.

5. Return chicken to wok with bok choy leaves and stir-fry for 1 minute or until heated through. Stir in basil leaves and cashews, then serve.

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