Asian takeaway is so pricey for a family! With a few simple pantry stock items you too can have this delicious Vietnamese Sticky Chicken on the table in 30 minutes. Don’t be tempted to lower the amount of sugar, it’s important to form the sticky part of the sauce. Serve with green veg and plain steamed rice and surely that makes it a touch healthier? Enjoy, we sure did! – Bek :)
- 700g chicken thigh fillet
- 1 small red onion
- 2 cloves garlic
- 20g oil
- 2 lemon grass stalks (white part only)
- 120g white sugar
- 2cm ginger
- 30g lime juice
- 30g fish sauce
- 30g soy sauce
- 1/4tsp white pepper
- 10g chinese cooking wine
- ¼ tsp dried chilli flakes
Put peeled garlic, onion, lemon grass and ginger into TMX bowl and chop for 3 seconds at Speed 6. Scrape down sides of bowl and chop again for 3 seconds at Speed 6.
Add 20g oil and sauté for 3 minutes at 100 degrees on Speed 1.
Add remainder of ingredients and cook at 100 degrees for 10 minutes on Speed 3.
Dice chicken thigh and brown in hot pan until golden in about 1 tsp oil. When browned, put into TMX basket and place in Thermomix above sauce when cooking complete.
Cook sauce and chicken for a further 10 minutes at 100 degrees on Speed 3.
Slice red capsicum and place raw into Thermoserver. When TMX cooking complete, place chicken into Thermoserver and pour sauce over top and set aside.
Clean Thermomix bowl and cook white rice and steam broccoli flowerets in Varoma to serve.