• 2 tablespoons peanut oil
  • 500g chicken thigh fillets, trimmed, chopped
  • 1 brown onion, cut into thin wedges
  • 3 garlic cloves, finely chopped
  • 200g snake beans, trimmed, cut into 3cm lengths
  • 1 red capsicum, sliced
  • 1/4 cup chilli jam
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon grated palm sugar
  • 1/3 cup roasted cashew nuts
  • 1/3 cup fresh Thai basil leaves
  • Steamed jasmine rice and sliced red chilli, to serve
  • Step 1 Heat wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a third of the chicken for 2 to 3 minutes or until browned and just cooked. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining chicken in 2 batches.
  • Step 2 Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add garlic. Stir-fry for 1 minute or until fragrant. Add snake beans and capsicum. Stir-fry for 2 to 3 minutes or until tender.
  • Step 3 Return chicken to wok. Add chilli jam, fish sauce, oyster sauce and sugar. Stir-fry for 1 to 2 minutes or until sauce mixture is bubbling and heated through. Add cashew nuts. Toss to combine. Sprinkle with basil. Serve with rice and top with chilli.