Ingredients
• 2 tablespoons peanut oil
• 500g chicken thigh fillets, trimmed, chopped
• 1 brown onion, cut into thin wedges
• 3 garlic cloves, finely chopped
• 200g snake beans, trimmed, cut into 3cm lengths
• 1 red capsicum, sliced
• 1/4 cup chilli jam
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon grated palm sugar
• 1/3 cup roasted cashew nuts
• 1/3 cup fresh Thai basil leaves
• Steamed jasmine rice and sliced red chilli, to serve
Method
1. Heat wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a third of the chicken for 2 to 3 minutes or until browned and just cooked. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining chicken in 2 batches.
2. Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add garlic. Stir-fry for 1 minute or until fragrant. Add snake beans and capsicum. Stir-fry for 2 to 3 minutes or until tender.
3. Return chicken to wok. Add chilli jam, fish sauce, oyster sauce and sugar. Stir-fry for 1 to 2 minutes or until sauce mixture is bubbling and heated through. Add cashew nuts. Toss to combine. Sprinkle with basil. Serve with rice and top with chilli.
