Roll out big flavours in a flash with this chicken feast – salty, sweet, garlicky, and with the unmistakable zing of Thai basil.
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Ingredients
Method
Separate bok choy leaves from stems. Trim, then roughly shred leaves. Slice stems thickly into 5cm lengths. Set both aside.
Combine chilli jam stir-fry paste, sugar and soy sauce in a small bowl. Set aside.
Heat wok over a high heat. Add 2 tsp peanut oil, swirling pan to coat. Stir-fry 1⁄3 chicken for 3 minutes or until browned. Transfer to a bowl. Repeat for another 2 batches. If necessary, wipe wok with paper towel between batches, before adding oil.
Add remaining oil to wok over a high heat, swirling pan to coat. Add garlic, capsicum, corn and onion and stir-fry for 30 seconds. Add water and stir-fry for a further minute. Add bok choy stems and chilli jam sauce and stir-fry for 1 minute or until stems are almost tender.
Return chicken to wok with bok choy leaves and stir-fry for 1 minute or until heated through. Stir in basil leaves and cashews, then serve.
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