Thai Chilli Jam Chicken

Ingredients

• 2 tbsp peanut oil
• 500g boneless chicken, cut into strips
• 1 onion, thinly sliced
• 1 red capsicum, deseeded and sliced
• 2 tbsp AYAM™ Thai Chilli Jam Paste
• 1 tbsp AYAM™ Light Soy Sauce
• 1 tbsp lime juice
• ½ cup roasted cashew nuts
• ½ cup Thai basil leaves
• Heat half the oil in a wok or large nonstick frying pan over medium-high heat.
• Stir-fry the chicken in batches for 3-4 min until golden brown. Remove from heat and cover to keep warm.
• Add remaining oil and onion to the wok and cook for 2-3 min.
• Add capsicum, stir-fry for a further 2 min.
• Return chicken to the wok, stir in the Chilli Jam paste, Soy Sauce and lime juice. Stir until warmed through and coated in the sauce.
• Garnish with cashew nuts and basil leaves. Serve with steamed rice.