Thai Chicken Stir-Fry with Cashews and Chilli Jam Sauce


Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Garlic, chilli, shallots, tamarind and shrimp paste are just some of the umami ingredients in Thai chilli paste/jam (nam prik pao), an essential taste in Thai soups, sauces and stir-fries. Find jars of it online or visit your local Asian shop. Mixed with a little soy and fish sauce, it makes a swift but magical stir-fry sauce.


  • 100 g ( 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


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 ( 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.