Step 1

Bring 3 cups water to the boil in a large saucepan over high heat. Add rice. Stir briefly and return to the boil. Cover and reduce heat to low. Simmer for 15 minutes. Remove from heat. Stand, covered, for 5 minutes.

Step 2

Meanwhile, cut chicken fillets in half lengthways. Thinly slice across the grain. Heat a wok over high heat until very hot. Add 1 teaspoon oil and swirl to coat. Add half the chicken. Stir-fry for 3 minutes or until golden. Transfer to a plate. Repeat with oil and remaining chicken.

Step 3

Add remaining 2 teaspoons oil to wok and swirl to coat. Add capsicum, onion and snow peas. Stir-fry for 2 minutes. Add water chestnuts and chilli jam. Stir to combine. Return chicken and any juices to wok. Stir-fry for 1 minute or until heated through. Stir through half the basil.

Step 4

Spoon rice onto plates. Top with chilli chicken stir-fry and remaining basil. Serve.