Chicken With Chili Jam & Cashews

• 4 Thai chili peppers seeded and chopped
• 4 tablespoons canola oil or vegetable oil, divided
• 1 red bell pepper medium, seeded and chopped
• 1 tablespoon garlic fresh, roughly chopped
• 1 shallot medium, roughly chopped
• 1 tablespoon dark brown sugar
• 2 tablespoons tamarind paste
• 1 pound skinless chicken breasts boneless, cubed
• 6 green onions sliced about 1-inch
• 1 tablespoon fish sauce
• 1/3 cup roasted unsalted cashews
• 1/2 cup thai basil leaves fresh, or regular basil leaves

1. To make the chili jam: Place chili peppers, 2 tablespoons oil, red bell pepper, garlic, and shallots in a food processor. Process until smooth.
2. Heat a wok over medium heat and add the chili mixture. Cook, stirring occasionally, for 10 minutes. Add in the sugar and tamarind paste and simmer for 10 minutes until the jam thickens. Remove from wok and set aside in a small bowl. Clean out the wok.
3. Reheat the wok over high heat and add the remaining oil. Stir-fry the chicken until browned, about 3-5 minutes. Add to the wok the green onions, cashews, fish sauce, and 4 tablespoons of the chili jam. Stir together until fully incorporated. Stir fry another 2 minutes and top with the basil leaves. Toss. Serve with a side of Jasmine rice.

chili peppers, canola oil, red bell pepper, garlic, shallot, brown sugar, tamarind paste, chicken breasts, green onions, fish sauce, cashews, thai basil

Taken from www.yummly.com/recipe/Chicken-with-Chili-Jam-_-Cashews-1740213 (may not work)