Thai Velvet Chicken Stir Fry

Need

• The Chicken

• 500 Grams chicken thighs Cut into strips
• 2 Tablespoons water
• 2 Tablespoons soy sauce
• 1 Tablespoon cornflour or cornstarch

• The Stir Fry

• 1 brown onion peeled and halved
• 1 red chilli halved
• 3 cloves garlic
• 50 Grams Extra Virgin Olive Oil (EVOO) BUY
• 200 Grams snow/snap peas
• 1 capsicum/bell pepper cut into strips
• 2 spring onions, cut into strips

• The Sauce

• 2 Tablespoons oyster sauce
• 2 Tablespoons soy sauce
• 2 Tablespoons fish sauce
• 2 Tablespoons Chilli Jam Recipe
• 1 Tablespoon raw caster sugar BUY
• 1 Tablespoon sesame oil
• 100 Grams cashews roasted and salted

Do

1  

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.

2  

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

3  

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

4  

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

5  

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.

6  

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

Served with

• Coconut Water Rice with Spice