Stir-fried chicken with chilli jam

Name: Stir-fried chicken with chilli jam
Cuisine: Thai
Ingredients: ½ teaspoon Demerara or palm sugar; ½ teaspoon Demerara or palm sugar; 2 teaspoons Thai fish sauce (nam pla); 1½ tablespoons Chilli Jam; 500 g/1 lb 2 oz skinless chicken breast fillets, cut into 2.5 cm/1 inch slices; a handful of fresh basil leaves; vegetable oil, for frying; 1 large, fresh red chilli, deseeded and finely chopped, to garnish; 2 tablespoons oyster sauce; 60 ml/2½ fl oz coconut milk; 2 teaspoons Thai fish sauce (nam pla); 6 garlic cloves, peeled and finely chopped

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

6 garlic cloves, peeled and finely chopped
1½ tablespoons Chilli Jam
500

Asia
Thailand
Main course
Gluten-free

Method

Mix all the ingredients for the sauce in a small bowl and put to one side.
Heat some oil in a wok or heavy-based frying pan and stir-fry half the garlic until it is just turning golden.
Add half the chilli jam and stir-fry for another couple of minutes, then increase the heat, add half the chicken and stir-fry for another 2 or 3 minutes. Remove from the