Thai. Vietnamese. Burmese.

Thai Stir Fried Chicken and Vegetables

This is home cooking at its best; quick, but with deep flavours! Filled with crunchy and healthy vegetables, this quick stirfry makes for a satisfying meal when served with rice.

Serves:  4


2 tablespoons cooking oil

250 g chicken breasts, trimmed and cubed

1 large onion, cut into thin wedges

3 garlic cloves, finely chopped

150 g long beans, trimmed and cut into 3cm lengths

150 g red capsicum, sliced

50 g Devagi Chilli Jam

2 tablespoons fish sauce

1 tablespoon grated palm sugar

80 g roasted cashew nuts

25 g fresh Thai basil leaves

Steamed jasmine rice, to serve


  1. Heat wok over high heat. Add half of the oil and swirl to coat.
  2. Stir-fry the chicken cubes and transfer to a bowl once it turns white.
  3. Add remaining oil to wok over high heat. Swirl to coat.
  4. Add onion and stir-fry until softened.
  5. Add chopped garlic and stir-fry until fragrant. Next, add long beans and capsicum. Stir-fry for 2 to 3 minutes or until tender.
  6. Add in the chicken pieces, Devagi Chilli Jam, fish sauce and palm sugar.
  7. Stir-fry for 1 to 2 minutes or until sauce mixture is bubbling and heated through.
  8. Add in cashew nuts and basil leaves and do a quick toss.
  9. Serve with rice.








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