• 100 g (3½ oz) baby corn
• 1 tbsp vegetable oil
• 500 g (1 lb 2 oz) boneless skinless chicken thighs
• 4 garlic cloves, finely chopped
• 2 red chillies, thickly sliced
• 2 red capsicums (peppers)
• 1 onion, sliced in half moons
• 50 g 2 oz) roasted cashews

Chilli Jam Sauce

• 2 tbsp Thai chilli paste/jam (nam prik)
• 1 tbsp fish sauce
• 2 tbsp light soy sauce
• juice 1 lime
• 4 tbsp oyster sauce

• Thai basil or regular and steamed rice, to serve

To make the chilli jam sauce, in a small bowl mix together all the ingredients and set aside.

Bring a pot of water to a boil. Blanch the baby corn for 2 minutes, then drain, rinse under cold water and drain again.

Heat a large wok until very hot and add half the oil. Cut the chicken into 3 cm (1¼ inch) pieces. In batches, brown the chicken pieces. I like to leave them for 2–3 minutes on one side initially so they take on a nice golden colour. Stir-fry until golden on all sides, another minute or so, then transfer to a bowl.

Heat the remaining oil in the wok. Add the garlic and chilli and keep the heat on medium so they don’t burn. Stir-fry for 1 minute or so until golden. Cut the capsicums into thick pieces and then add with the onion, cashews and baby corn. Heat for 1 minute, then pour in the chilli jam sauce and add the chicken. Stir-fry until everything is heated through and the chilli jam sauce is thick.

Serve the stir-fry with steamed rice and basil sprinkled over.