Thai chicken stir-fry
With cashews and chilli jam sauce, this Thai chicken stir fry makes for a quick and tasty meal.
100g baby corn
1 tbsp vegetable oil
500g boneless, skinless chicken thighs
4 garlic cloves, finely chopped
2 red chillies, thickly sliced
2 red capsicums
1 onion, sliced in half moons
50g roasted cashews
Chilli jam sauce
2 tbsp Thai chilli paste/jam (nam prik)
1 tbsp fish sauce
2 tbsp light soy sauce
juice 1 lime
4 tbsp oyster sauce
Thai basil or regular and steamed rice, to serve
- To make the chilli jam sauce, in a small bowl mix together all the ingredients and set aside.
- Bring a pot of water to a boil. Blanch the baby corn for 2 minutes, then drain, rinse under cold water and drain again.
- Heat a large wok until very hot and add half the oil. Cut the chicken into 3cm pieces. In batches, brown the chicken pieces. Leave them for 2–3 minutes on one side initially so they take on a nice golden colour. Stir-fry until golden on all sides, another minute or so, then transfer to a bowl.
- Heat the remaining oil in the wok. Add the garlic and chilli and keep the heat on medium so they don’t burn. Stir-fry for 1 minute or so until golden. Cut the capsicums into thick pieces and then add with the onion, cashews and baby corn. Heat for 1 minute, then pour in the chilli jam sauce and add the chicken. Stir-fry until everything is heated through and the chilli jam sauce is thick.
- Serve the stir-fry with steamed rice and basil sprinkled over.
Images and recipe from My Asian Kitchen by Jennifer Joyce, Murdoch Books $39.99. Photography by Phil Webb.