Use vegetables of your own preference in this dish. A quick, family favourite that lets the capsicum and chilli jam add all the flavour and depth.

Ingredients

400g free-range chicken thigh fillets, cut into bite-size pieces

3 tbls Pukara Estate Capsicum & Chilli Jam

100g snow peas, thinly sliced

1/2 cup cashews

1 brown onion, thinly sliced

100g Brussels sprouts, quartered

Small handful Thai basil leaves

80mL Pukara Estate Premium Extra Virgin Olive Oil

Method

In a bowl, mix together the chicken pieces and capsicum & chilli jam, ensuring the chicken is well coated. Set aside. In a hot wok, add the olive oil and sliced onion, cooking for 1 minute. Add the Brussels sprouts and toss well, cooking for a further 2 minutes. Add the chicken, tossing constantly. Fry for 3-4 minutes, then add the snow peas and cashew nuts. Toss well and cook for a further 2-3 minutes. Stir through the basil leaves and transfer to serving bowls. Serve with steamed rice or stir-fried Hokkien noodles. This dish is great with any vegetables of your choice.