Chicken with Capsicum and Chilli Jam Stir-fry
400g Free-range Chicken thigh fillets, cut into bite size pieces
3 tbls Pukara Estate Capsicum & Chilli Jam
100g snow peas, thinly sliced
1/2 cup cashews
1 brown onion, thinly sliced
100g brussel sprouts, quartered.
Small handful Thai basil leaves
80mL Pukara Estate Premium Extra Virgin Olive Oil
In a bowl, mix together chicken piece and chilli jam, combine making sure chicken is well coated, set aside.
In a hot wok, add the olive oil, sliced onion and cook for 1 minute. Add the brussel sprouts and toss well, cooking for a further 2 minutes.
Add chicken tossing constantly. Fry for 3-4 minutes then add the snow peas and cashew nuts. Toss well and cook for a further 2-3 minutes.
Toss through the basil leaves and transfer to serving bowls. Serve with steamed rice or stir-fried Hokkien noodles. This dish is great with any vegetables of your choice.