Thai Velvet Chicken Stir Fry

Serves 4-6 Prep Time 30 minutes   Cook Time 30 minutes   Rated:


Velvet Chicken I hear you ask? Watch the video for a full explanation, but essentially this is a technique that I have used frequently without knowing it had a name! To 'velvet' meat is the practice of marinating slices of meat in egg white, wine, cornflour and other seasonings and is a Chinese cooking technique that I learned when creating the Taste of Asia cookbook for Thermomix HQ. (You will find many if not all of those recipes on Cookidoo.) The end result is meat that's tender, silky, and smooth in texture.

So don't stop with this idea here! There are so many ways to use this technique, with amazing outcomes. I can't wait to hear all about it.

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To marinate the chicken thighs, place chicken strips in a bowl and add water, soy and cornflour. Stir to combine. Let sit for at least 20 minutes.


Place onion, chilli, garlic and EVOO into the Thermomix bowl. Chop 3 sec/speed 5, then sauté 5 min/Varoma/speed 1.


Insert Butterfly (spray butterfly with oil) and add chicken. Cook 25 min/Varoma/Butterfly/speed soft.


To make the sauce, place all ingredients into a bowl and stir with a spatula to combine.


Pour the cooked chicken into Thermoserver. Pour the sauce over and stir to combine. Let sit for 10 minutes. Then add the snow peas, capsicum and spring onion. Toss to combine.


Serve with a side of steamed rice and a garnish of cashews.

Served with

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