Chilli jam chicken and cashews

Chilli jam chicken and cashews

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  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

The secret to perfect stir-fries lies in remembering the wok cooks quickly at very high temperatures. All that’s required is a quick sizzle, a little shake and a gentle stir for an aromatic asian feast.

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Nutrition information, 15 minute meals


  • 1 1/2 tablespoons peanut oil
  • 500g chicken breast fillets, trimmed, thinly sliced
  • 1 brown onion, cut into wedges
  • 2 tablespoons Thai chilli jam
  • 1 tablespoon fish sauce
  • 1 tablespoon light soy sauce
  • 4 green onions, thinly sliced diagonally
  • 1/2 cup roasted cashew nuts
  • 1 cup Thai basil leaves
  • steamed jasmine rice, to serve


  • Step 1
    Heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat. Add half the chicken and stir-fry for 2 minutes or until light golden. Transfer to a bowl and cover to keep warm. Repeat with 2 teaspoons oil and remaining chicken.
  • Step 2
    Add remaining 2 teaspoons of oil to wok. Add onion and stir-fry for 4 minutes or until golden. Return chicken and any juices to wok. Add chilli jam, fish sauce, soy sauce and green onions. Stir-fry for 2 to 3 minutes or until chicken is coated in sauce.
  • Step 3
    Add cashews and basil to chicken. Toss to combine. Spoon over rice and serve.

  • High protein
  • Low carb
  • Low kilojoule
  • Lower gi


  • 1483 kj


  • 18g

    Fat Total

  • 3g

    Saturated Fat

  • 2g


  • 32g


  • 74mg


  • 897.64mg


  • 12g

    Carbs (sugar)

  • 14g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Adams
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas



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