Chicken and Chilli Jam Stir Fry recipe with lime juice and cashew nuts
4 free range chicken breasts
4 tbsp chilli jam
80g raw cashews
4 stalks spring onions – cut off ends and slice finely
1 red pepper – slice into strips lengthways
1 fresh chilli (optional) – halve, seed and chop
100g sugar snap peas – slice in half lengthways
1 tbsp fresh ginger – peel and grate finely
2 tbsp sticky brown sugar
2 tbsp lime juice – halve and juice lime
1 tbsp fish sauce
1 cup jasmine rice
10g fresh coriander – chop finely
vegetable oil, salt and pepper (from your pantry)
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.
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.
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.
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.
To serve, divide the rice between the plates and top with a portion of the chicken mixture. Scatter with chopped coriander.