Stir fry - Chicken chilli jam stir fry recipes

Author: Kevin Erickson  

Ingredients 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 Method Step 1 Chop the beans across the length of the bean so that you get pieces like long cross-section of the bean. Visit the Waitrose website for more chicken recipes and ideas Chilli Jam Chicken stir fry The chilli jam is available ready made in boxes in Thailand.

Chilli jam chicken stir fry

Chilli jam chicken stir fry
Chilli jam chicken stir fry at waitrose.com. Visit the Waitrose website for more chicken recipes and ideas
Total time: 15 minutes
Yields: 2 servings
Nutrition:
  • Calories: 513kcals
  • Fat: 15.3g
  • Saturated Fat: 1.9g
  • Carbohydrate: 44.8g
  • Sugar: 18.9g
  • Protein: 49g
  • Sodium: 2.8g
How to cook:
  1. 1. Mix together the chicken and chilli jam to coat evenly.
  2. 2. Heat the oil in a frying pan and fry the chicken for 4-5 minutes, add the stir fry and cook for a further 2-3 minutes or until the chicken is cooked through with no pink meat.
  3. 3. Stir in the soy and season.
Notes: Chilli Jam Paste 185g, Stir-fry the chicken in batches for 3-4 min until golden brown. Remove from heat and cover to keep warm. Add remaining oil and onion to the wok and cook for 2-3 …

Chicken stir fry with chilli jam homemade

16/10/2020 · This is a simple chicken stir fry Thai style making use of your own homemade chilli jam sauce with dried chillies . You can make the chilli sauce or …

Chilli Jam chicken stir fry

Chilli Jam chicken stir fry
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. Ingredients 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 Method Step 1 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. Step 2 Chop the scallion greens into 1 inch pieces. Cut the onion in half and chop it in thin fine slivers. Step 3 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. Step 4 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. Step 5 Add the beans and the spring onions in the end. Serve hot. Source/Credits Bangkok Thai Cooking Academy My Notes 1. You can experiment with other veggies like peppers, babycorn, broccoli or mushrooms as the veggies in this stir fry. Stir fry tips 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). Dressing tips 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.
Total time: 15 minutes
Prep time: 15 minutes
Yields: 2 servings
Number of ingredients: 6
Ingredients:
  • 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
How to cook:
  1. 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.
  2. Chop the scallion greens into 1 inch pieces. Cut the onion in half and chop it in thin fine slivers.
  3. 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.
  4. 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.
  5. Add the beans and the spring onions in the end. Serve hot.
Notes: Chicken and chilli jam stir-fry, 350 gram chicken thigh fillets, sliced; 1 red capsicum, seeded, sliced; 1 onion, cut into wedges; 100 gram sugar snap peas, trimmed (or 1 sliced …

Thai Chilli Jam Chicken

Thai Chilli Jam Chicken
Thai Chilli Jam Chicken
Total time: 25 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 9
Ingredients:
  • 2 tbsp peanut oil
  • 500g boneless chicken, cut into strips
  • 1 onion, thinly sliced
  • 1 red capsicum, deseeded and sliced
  • 2 tbsp AYAM™ Thai Chilli Jam Paste
  • 1 tbsp AYAM™ Light Soy Sauce
  • 1 tbsp lime juice
  • ½ cup roasted cashew nuts
  • ½ cup Thai basil leaves
How to cook:
  1. Heat half the oil in a wok or large nonstick frying pan over medium-high heat.
  2. Stir-fry the chicken in batches for 3-4 min until golden brown. Remove from heat and cover to keep warm.
  3. Add remaining oil and onion to the wok and cook for 2-3 min.
  4. Add capsicum, stir-fry for a further 2 min.
  5. Return chicken to the wok, stir in the Chilli Jam paste, Soy Sauce and lime juice. Stir until warmed through and coated in the sauce.
  6. Garnish with cashew nuts and basil leaves. Serve with steamed rice.
Notes: Chicken Stir-Fry with Homemade Chilli Jam Sauce, Make the chicken stir-fry. Cut the chicken breast into thin slices. Cut the green beans in halves. Cut 1 red capsicum into thin stripes. This step is optional. …

Chilli Jam Chicken

Serves 4 as part of multi-dish meal
Provided by: Delishar
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 11
Ingredients:
  • 2 chicken breast (sliced)
  • 1/2 yellow onion (sliced)
  • 2 cloves garlic (minced)
  • 4 slices ginger
  • 2 tbsp Thai chilli jam
  • 1-2 tbsp fish sauce or to taste
  • 2 bunches of chinese celery (cut into 2 inch pieces)
  • 1/2 cup roasted cashew nuts
  • 1 cup Thai basil leaves
  • 2 tbsp cooking oil
  • 3-4 tbsp water
How to cook:
  1. Heat wok on high heat, and add 1 tbsp oil.
  2. Brown chicken slices.
  3. Add onion, ginger, and stir-fry until onion soften.
  4. Add garlic, chilli jam, and 3 tbsp of water.
  5. Season with fish sauce to taste.
  6. Add chinese celery, and stir-fry until wilted.
  7. Remove from heat, toss in Thai basil and roasted cashew.
Notes: 1 Waitrose reviews, Review groups:
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