Solo: Chicken & Chilli Jam Stir Fry

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Solo: Chicken & Chilli Jam Stir Fry

Sizzle thin slices of chicken along with spring onions, roasted cashews, fresh ginger, then stir fry in a sauce of chilli jam, lime juice and fish sauce.

Ingredients to serve 1

  • 2 x free range chicken breasts
  • 1 tbsp x chilli jam
  • 20g x raw cashews
  • 1 x spring onion - cut off ends and slice finely
  • 1/4 x red pepper - slice into strips lengthways
  • 1/4 x fresh chilli (optional) - halve, seed and chop
  • 25g x green beans - cut in 4cm lengths
  • 1/4 tbsp x fresh ginger - peel and grate finely
  • 1/2 tbsp x sticky brown sugar
  • 1/2 tbsp x lime juice - halve and juice lime
  • 1/4 tbsp x fish sauce
  • 1/4 cup x jasmine rice
  • 3g x fresh coriander - chop finely
  • vegetable oil, salt and pepper (from your pantry)


Step 1

Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 2

Heat about a teaspoon of vegetable oil in a pan over medium heat. Add the cashews and stir fry for about 2 minutes or until lightly browned and toasted. Remove from stove and transfer to a bowl.

Step 3

Slice the chicken into thin strips on a chopping board. Season with salt. Heat a few glugs of vegetable oil in a pan on high heat. When the pan is very hot, add small amounts of chicken (about one breast at a time) and stir-fry for a minute or two until browned and cooked through. The chicken should sizzle as it hits the pan. Transfer the cooked chicken strips to a bowl. Repeat in batches with the remaining chicken, reheating the pan between each batch.

Step 4

Add a little more oil to the pan over high heat until just smoking. Add spring onions, chillies, snap peas, red pepper and ginger and stir fry for 2 minutes or until heated through. Add the chicken, cashews, chilli jam, sticky brown sugar, lime juice and fish sauce and stir fry for about a minute or until heated through. Remove from heat.

Step 5

To serve, place the rice on the plate and top with a portion of the chicken mixture. Scatter with chopped coriander.