Salt and Pepper Chicken Stir-Fry
Main Course
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This salt and pepper chicken stir-fry is a flavorful and quick meal perfect for a weeknight dinner. The chicken is coated in a savory blend of cornflour, Szechuan pepper, and Chinese five-spice powder, then stir-fried with colorful peppers, chili, and spring onions. A touch of honey and rice wine adds a hint of sweetness and depth. I love how quickly this comes together in the Thermomix®, making it a great option when you're short on time but still want a delicious and healthy meal. Serve it with rice for a complete and satisfying dish!
Ingredients (11 ingredients)
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400 g boneless, skinless chicken thighs
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1.5 tsp cornflour
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0.75 tsp Szechuan pepper
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1 tsp Chinese five-spice powder
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1 piece red chilli
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2 piece red peppers
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6 piece spring onions
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1.5 tsp olive oil
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2 piece pak choi
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0.5 tbsp honey
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1 tbsp Shaohsing rice wine
Preparation (7 steps)
Prepare the Chicken
Add 400g boneless, skinless chicken thighs, 1½ tsp cornflour, ¾ tsp salt, ¾ tsp Szechuan pepper, and 1 tsp Chinese five-spice powder to a bowl and mix well to coat the chicken evenly. Set aside.
Prepare the Vegetables
Roughly chop 1 red chili, 2 red peppers, and 6 spring onions. Place them in a bowl and toss with 1½ tsp olive oil. Set aside.
Cook the Chicken
Place the chicken in the Varoma dish. Add 500ml water to the mixing bowl. Steam the chicken for 15 min./Varoma/Stufe 1.
Cook the Vegetables
Remove the chicken and set aside. Place the vegetables in the Varoma dish. Steam the vegetables for 10 min./Varoma/Stufe 1.
Add Pak Choi
Add 2 pak choi leaves to the Varoma dish and steam for a further 5 min./Varoma/Stufe 1.
Combine and Finish
In a bowl, combine the cooked chicken, vegetables, ½ tbsp honey, and 1 tbsp Shaohsing rice wine. Mix well. Place the mixture back into the Varoma dish and steam for 2 min./Varoma/Stufe 1.
Serve
Scatter over the remaining spring onions and serve with cooked rice and soy sauce.
Finished cooking? Great! 🎉
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Created by
Emma Smith
4
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