This isn't really something you can cook in the Thermomix, as you do need the high heat. But I love using my Thermo for prep as well, it is just EASY!
I love anything spicy, you probably know that by now. I have been trying to add recipes to the site lately that work across more than just Thermomix...this is one of those. If you don't have a Thermo, you really don't need one for this recipe. It can all be handled very easily with a food processor.
SO cue the wok, get it nice and hot and dinner is served in a matter of moments. Of course, you will probably still use your Thermomix for the steamed rice. It does do damned good steamed rice doesn't it??
Enjoy! Pow!!
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Need
-
Marinade
- 20 Grams tamari or soy sauce
- 20 Grams Chinese black vinegar
- 10 Grams cornflour or cornstarch
- 1 kilo boneless chicken thighs, cubed (5cm)
-
Sauce
- 1 Tablespoon Sichuan peppercorns
- 1 Teaspoon cornflour or cornstarch
- 2 cloves garlic
- 20 Grams fresh ginger peeled
- 40 Grams Chinese black vinegar
- 20 Grams tamari or soy sauce
- 1 Tablespoon Sweet Garlic Hoisin Sauce or just regular hoisin sauce Recipe
- 20 Grams sesame oil
- 20 Grams coconut sugar
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 4-8 dried chilies (or to taste)
- 3-4 spring onions, sliced
- Handfuls roasted and salted peanuts
Do
- 1
Stir together all marinade ingredients and add chicken, stirring until well coated. Marinate at room temperature if it's not too hot for about 10 minutes or longer if in the fridge.
- 2
Place the Sichuan peppercorns and corn flour into the Thermomix bowl and mill 10 sec/speed 8.
- 3
Add garlic, ginger, vinegar, tamari, hoisin, sesame oil and sugar to the Thermomix bowl and blend 10 sec/speed 6.
- 4
Heat the EVOO in a wok over a high heat until just smoking. Add the dried chilies, they will be quite strong, so make sure you are ready for that! This will only be a matter of seconds.
- 5
Add the marinated chicken, stir frying until there is no pink, at least 3 minutes.
- 6
Pour over the sauce and add a few of the spring onions, reserving some for garnish. Add the peanuts and cook for another 2-3 minutes.
- 7
Serve immediately with or without steamed rice and plenty of sliced fresh spring onions.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
