Thai Stir-Fried Chicken with Chile Jam

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

Prep Time10

Cook Time8

Total Time18

Servings: 2 servings

12 ounces boneless skinless chicken breasts (about 340 g; 2–3 filets), sliced diagonally into 1/3-inch (1 cm) strips
salt to taste, for seasoning 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, sliced in half, 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 them in a bowl; season lightly with salt.
Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat until shimmering.
Add the sliced onions and stir-fry for about 3 minutes, until they begin to soften and wilt.
Add the seasoned chicken strips and the sliced chiles to the pan, then add 1/4 cup (60 ml) Thai chile jam (or 2 tablespoons chile paste), 1 tablespoon oyster sauce, and 1 teaspoon fish sauce.
Stir-fry everything together, tossing frequently, until the chicken is cooked through and the sauce coats the ingredients, about 5 more minutes.
Taste and adjust seasoning with a little more salt if needed, then remove from heat and serve immediately.