simple way to make any night of the week Thai chilli jam chicken and basil stir-fry

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thai chilli jam chicken and basil stir-fry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai chilli jam chicken and basil stir-fry is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai chilli jam chicken and basil stir-fry is something that I’ve loved my entire life.

Table of Contents


  • 2 tablespoons peanut oil
  • 500g Lilydale Free Range Chicken Thigh, 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, to serve
  • Sliced red chilli, to serve


  • Step 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.
  • Step 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.
  • Step 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.

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