Chicken Stir-fry with Chilli Jam

A super-hot sauce of chilli flakes and palm sugar adds punch to Jo Pratt's coconut and basil flavoured supper dish
By Jo Pratt
Chicken Stir-fry with Chilli Jam
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the chilli jam

  • 125 ml vegetable oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 40 g dried dried red chilli flakes
  • 1 tsp palm sugar or brown sugar

For the stir-fry

  • 1 tbsp vegetable oil
  • 2 cloves garlic, chopped
  • 1/2-1 tbsp chilli jam, (see above)
  • 2 chicken breasts
  • 4 spring onions, cut unto 2.5cm pieces
  • 2 tsp fish sauce
  • 2 tbsp oyster sauce
  • 75 ml coconut milk
  • 1 tsp palm sugar or brown sugar
  • small handful Thai basil

To serve

  • boiled jasmine rice
  • 1 long red or green chilli, seeds removed, finely sliced
  • wedges of limes

Tips and Suggestions

The chilli jam can be stored in a jar in the fridge for weeks and used for stir-fries, as a dipping sauce or an accompaniment.


1. To make the chilli jam, heat the oil in a small saucepan and fry the shallots and garlic until lightly golden. Mix in the chilli flakes and sugar and stir until the sugar has dissolved. The chilli jam is now ready, however it will be very hot so set aside to cool.

2. To cook the stir-fry, heat the oil in a wok or large frying pan, and stir-fry the garlic and chilli jam for about 30 seconds over a medium heat until fragrant. Increase the heat and add the chicken and spring onion, and stir-fry for 2-3 minutes until the chicken is cooked through.

3. Mix together the fish sauce, oyster sauce, coconut milk and sugar, and add the mixture to the wok. Stir-fry for a couple of minutes, then add the basil leaves, mix briefly and remove the pan from the heat.

4. Serve with jasmine rice and garnish the dish with sliced chilli and a wedge of lime. Extra chilli jam can be served on the side for those who like it even hotter.

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