The secret to perfect stir-fries lies in remembering the wok cooks quickly at very high temperatures. All that’s required is a quick sizzle, a little shake and a gentle stir for an aromatic Asian feast.
Ingredients
- 1 tablespoon peanut oil
- 1/2 cup (80g) raw cashews
- 6 (about 600g) chicken thigh fillets, thinly sliced
- 4 purple Asian shallots, thinly sliced
- 1 red capsicum, halved, seeded, thinly sliced
- 100g snow peas, thinly sliced lengthways
- 1 tablespoon finely grated fresh ginger
- 1/3 cup (80ml) chilli jam (see note)
- 1/4 cup (45g) finely grated palm sugar
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1/2 cup Thai basil leaves
- Steamed jasmine rice, to serve
Method
- Step 1Heat 1 teaspoon of the oil in a wok over medium heat. Add the cashews and stir-fry for 1-2 minutes or until toasted. Use a slotted spoon to transfer to a bowl.
- Step 2Heat half the remaining oil in the wok over high heat. Add one-third of the chicken and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat in 2 more batches with remaining chicken, reheating wok between each batch.
- Step 3Heat remaining oil in wok over high heat until just smoking. Add shallots, capsicum, snow peas and ginger and stir-fry for 2 minutes or until heated through. Add the chicken, cashews, chilli jam, palm sugar, lime juice and fish sauce and stir-fry for 1 minute or until heated through. Remove from heat; add basil and gently toss. Serve immediately with steamed rice, if desired.
- Low carb
- Lower gi
Nutrition
2165 kj
Energy
27g
Fat Total
6g
Saturated Fat
3g
Fibre
32g
Protein
118mg
Cholesterol
579.74mg
Sodium
32g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
Chilli jam is available at Asian grocers and in the Asian food section of supermarkets.
- Author: Sarah Hobbs
- Image credit: Scott Hawkins
- Publication: Notebook:
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