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!!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
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 garlic cloves
- 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.
