Chilli Jam chicken stir fry
- Yield : 2 plates
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 30m
Chilli Jam Chicken stir fry
The chilli jam is available ready made in boxes in Thailand. It makes for a delicious marinade in this chilli jam chicken stir fry. The Chilli jam is also used in Tom Yum soup amongst other recipes.
- 200 gms green beans
- 6 green onion scallions
- 1 tablespoon of vegetable oil
- 2 heaped tea spoons of Chilli Jam
- 1-2 table spoons of chicken stock
- 1 large chicken breast
Chop the beans across the length of the bean so that you get pieces like long cross-section of the bean. Boil half a liter of water and add 2 spoons of salt in it. Cook the beans till they are al-dente. Remove and douse in ice cold water to retain the fresh look of the bean and stop the cooking.
Chop the scallion greens into 1 inch pieces. Cut the onion in half and chop it in thin fine slivers.
Cut the chicken breast sideways in half and then chop up into small pieces by moving the blade of the knife sideways and across the chicken breast.
In a wok, bring the vegetable oil to high heat. spread it around, and add two spoons of chilli jam. Roast to release the aroma and add the chicken pieces. move then around and make sure all of them get coated in the chilli jam. Add the stock and stir fry till the chicken is cooked. This will take hardly 2-3 minutes.
Add the beans and the spring onions in the end. Serve hot.
Bangkok Thai Cooking Academy
1. You can experiment with other veggies like peppers, babycorn, broccoli or mushrooms as the veggies in this stir fry.
1.Have all the ingredients chopped ready in a plate.Stir fry dishes get ready in less than 5 minutes.
2.Cook on high heat. Keep heat constant. Constantly stir to use the heat across the pan.
3.Use stock in case it starts to get dry. Do not use oil as a replacement.
4.A dash of sesame oil in the end can add to the flavour
5.A mixture of 1 teaspoon oyster sauce and half a tea spoon of light soy sauce is great as a standard seasoning in most stir fries.
6.Vegetables and meat have their own unique taste and flavour. As a rule, check the taste and then add the seasoning of sauces (fish sauce / sugar / palm sugar / oyster sauce / soy sauce).
1. Use whole coriander leaves. Do not chop them up.
2. Basil – Use only whole leaves. Do not chop or crush.
3. Use thinly sliced young spring onions for dressing.You can use regular spring onions by slicing then down the middle four ways and then chop in to one inch pieces.