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)

How to
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.

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.