Thai Stir-Fried Chicken with Chile Jam

A quick, savory Thai-style stir-fry of sliced chicken with onions and spicy-sweet chile jam.

Prep Time 10

Cook Time 8

Total Time 18

Servings 2 generous servings

12 ounces boneless skinless chicken breasts (about 340 g; 2–3 filets), sliced diagonally into 1/3-inch (1 cm) strips
salt to season chicken
2 tablespoons vegetable oil
2 yellow or red onions peeled and cut into 1/2-inch (2 cm) slices
2 Thai long chiles red or green, halved, seeded, deveined, and cut diagonally
1/4 cup Thai chile jam (60 ml), or use 2 tablespoons Thai chile paste
1 tablespoon oyster sauce
1 teaspoon fish sauce

Slice the chicken breasts diagonally into strips about 1/3-inch (1 cm) wide and place in a bowl; season lightly with salt.
Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat until hot.
Add the sliced onions and stir-fry for about 3 minutes, until they begin to soften and wilt.
Add the seasoned chicken strips, sliced chiles, 1/4 cup (60 ml) Thai chile jam (or 2 tablespoons paste), 1 tablespoon oyster sauce, and 1 teaspoon fish sauce to the pan.
Stir-fry everything together, tossing frequently, until the chicken is cooked through and sauces are heated, about 5 minutes more.
Remove from heat and transfer to a serving plate; adjust seasoning with salt if needed and serve immediately.