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Recipe Ingredients
2 tsp peanut oil
100g blanched almonds
400g chicken tenderloins, halved lengthways
1 brown onion, halved, cut into thin wedges
1 bunch of broccoli, cut into 5cm lengths
1 fresh long red chilli, halved, deseeded, thinly sliced
2 garlic cloves, crushed
4 green shallots, ends trimmed, thinly sliced diagonally
115g (1/3 cup) Thai chilli jam stir-fry paste
1/3 cup fresh Thai basil leaves
Steamed jasmine rice, to serve
Recipe Method
Heat half the oil in a wok over high heat until just smoking. Add the almonds and stir-fry for 1 minute or until golden. Transfer to a heatproof bowl.
Add half the chicken to the wok and stir-fry for 2 minutes or until brown. Transfer the chicken to the bowl with the almonds. Repeat with the remaining chicken, reheating wok between batches.
Heat the remaining oil in the wok. Add the onion, broccoli, chilli and garlic and stir-fry for 2 minutes or until the broccoli is bright green and tender crisp. Add almonds, chicken, shallot and chilli jam and stir-fry for 2 minutes or until heated through.
Spoon the stir-fry among serving bowls. Sprinkle with basil and serve with steamed rice.
