Chicken, cashew and chilli jam stir-fry

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.

• 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 SunRice Jasmine Fragrant Rice, to serve

Energy 2165kJ	Fat saturated 6.00g
Fat Total 27.00g	Carbohydrate sugars 32.00g
Carbohydrate Total 35.00g	Dietary Fibre 3.00g
Protein 32.00g	Cholesterol 118.00mg
Sodium 579.74mg

All nutrition values are per serve.

1. Step 1

   Heat 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.

2. Step 2

   Heat 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.

3. Step 3

   Heat 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.

Chilli jam is available at Asian grocers and in the Asian food section of supermarkets.