Chicken and chilli jam stirfry

Chicken and chilli jam stir-fry

serves 4

I use the same chilli jam in this recipe as I did in my warm calamari salad, refer to blog posted on the 15th April. Having the chilli jam already made, makes this a really quick week night dinner.

Ingredients

2 chicken fillets cut into strips
4 shallots thinly sliced
1/2 cup cashew nuts
1 red capsicum cut into thin strips
1 tbs fresh ginger grated
1 cup broccoli cut into florets
100g baby corn
100g snow peas
1/2 cup chilli jam
2 tbs brown sugar
1 tbs fish sauce
juice half lime
1/2 cup coriander leaves

Method

Heat 2 tbs of oil in a wok and stir-fry the chicken until lightly browned, you will need to do this in batches, remove to a plate and keep warm.
Heat another tbs of oil and add shallots, corn and broccoli stir-fry for 2 minutes.
Add the ginger, capsicum and snow peas cook until just heated through.
Return the chicken to the wok, add the chilli jam,fish sauce, lime juice and sugar, stir-fry for 1-2 minutes.
Remove from the heat and add the coriander and cashew nuts, serve with steamed rice.