Put the sugar, turmeric and 3tbsp water in a small saucepan and heat slowly, stirring, for 2-3 min until the sugar has dissolved.
Add the chilli, ginger, fish sauce, lime juice and Peach Conserve. Increase the heat and bubble for 1-2 min until a deep, golden brown. Remove from the heat.
Cut the chicken into large, bite-size pieces. Heat the oil in a large wok or frying pan and fry the chicken, with the garlic, until golden brown and crisp.
Pour in half the chilli peach caramel and let it bubble up and sizzle for 2-3 min.
Sprinkle with spring onions, mint and peanuts and serve immediately with the cooked rice.
Offer the remaining chilli peach caramel separately.
To make ahead: prepare the chilli peach caramel sauce the day before. Cool and chill.
To use: bring to boil and continue as above.
This recipe works equally well with Mirabelle Plum , Apricot Conserve or Apricot Compote if you don't have peach. The chicken is also delicious served cold with salad or torn into fine shreds and served in wraps with soured cream and chives.
Another alternative is to try this recipe with 450g king prawns.