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Chicken stir-fry with chilli jam

Jo Pratt from Food Uncut
A super-hot sauce of chilli flakes and palm sugar adds punch to Jo Pratt's coconut and basil flavoured supper dish

Chicken stir-fry with chilli jam

Method

1. To make the chilli jam, heat the oil in a small saucepan and fry the shallots and garlic until lightly golden. Mix in the chilli flakes and sugar and stir until the sugar has dissolved. The chilli jam is now ready, however it will be very hot so set aside to cool.

2. To cook the stir-fry, heat the oil in a wok or large frying pan, and stir-fry the garlic and chilli jam for about 30 seconds over a medium heat until fragrant. Increase the heat and add the chicken and spring onion, and stir-fry for 2-3 minutes until the chicken is cooked through.

3. Mix together the fish sauce, oyster sauce, coconut milk and sugar, and add the mixture to the wok. Stir-fry for a couple of minutes, then add the basil leaves, mix briefly and remove the pan from the heat.

4. Serve with jasmine rice and garnish the dish with sliced chilli and a wedge of lime. Extra chilli jam can be served on the side for those who like it even hotter.

Cook's notes
The chilli jam can be stored in a jar in the fridge for weeks and used for stir-fries, as a dipping sauce or an accompaniment.

Comments add a comment

lili9 | Posted 11-Jun-08

I thought in my opinion that this was disgusting and not one that i would make again.

Serves: 2

Prep: 20 min
Cook: 25 min

Ingredients

For the chilli jam

125ml vegetable oil
2 Shallots, finely chopped
2 garlic cloves, finely chopped
40g dried chilli flakes
1 tsp palm sugar or soft brown sugar

For the stir-fry

1 tbsp vegetable oil
2 garlic cloves, chopped
1/2-1 tbsp chilli jam, (see above)
2 chicken breasts, finely sliced
4 Spring onions, cut unto 2.5cm pieces
2 tsp Fish Sauce
2 tbsp oyster sauce
75ml coconut milk
1 tsp palm sugar or soft brown sugar
small handful Thai basil leaves