Chicken with Capsicum and Chilli Jam Stir-fry

Use vegetables of your own preference in this dish. A quick, family favourite that lets the capsicum and chilli jam add all the flavour and depth.

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.