Recipe

Solo: Chicken & Chilli Jam Stir Fry

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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.

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serves 1

2
1 tbsp
20g
1
1/4
1/4
25g
1/4 tbsp
1/2 tbsp
1/2 tbsp
1/4 tbsp
1/4 cup
3g

ingredients

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

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)

Method

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.