Stir-Fried Chicken with Chile Jam

Adapted from Simple Thai Food: Classic Recipes from the Thai Home Kitchenby Leela Punyaratabandhu This recipe gives you all the authentic, fiery flavors of Thai cuisine, with just a few simple ingredients. And you can have a meal for two on the table in less than ten minutes. (The original recipe said that it makes enough for 4, but we have a big appetite when it comes to Thai food, and I’d say it’d serve four people if there were other dishes served with it.) Make sure you have a batch of rice on hand to serve with the chicken, to provide some relief from the heat. When I made this, I cut the chicken a bit on the thicker side. So next time, I’m going to slice it thinner than in the photos, so it’ll cook faster and soak in more of the flavor of the sauces. Leela notes that if you can’t get Thai peppers, swap out one bell pepper instead. At the risk of infuriating the purists, if you can’t get chile paste or chile jam, another thick chile sauce, like Sriracha, would probably work fine. Don’t tell.