Name of Recipe: Honey Soy Stir Fry Chicken Winglets
Number of People: 4-6
Ingredients:MARINADE
1 clove garlic
2 cm piece of ginger
60ml japanese soy sauce
2 tbs honey (less if desired)
2 tsp sesame seeds
1 tsp sesame oil.
40g olive oil
1.2 kgs chicken winglets or mini drum sticks
Vegies of choice cut up for steaming
Preparation:To make marinade:
Place garlic and ginger in
and chop on speed 7 for 10 seconds (or until you can hear that its all chopped up). Add the rest of the marinade ingredients and mix on speed 5 for 10 seconds.
Add chicken (half at one time) and stir in
on
for 1 minute at speed
.
Remove chicken (while retaining the rest of the marinade in the bowl) and repeat with remaining chicken.
Place all coated chicken and remaining marinade into a bowl, cover and refridgerate overnight.
Place oil in TM bowl and heat to 100C, speed 2 for 1 minute.
Place vegies into Varoma and set aside.
Place chicken pieces into TM bowl and cook
,
on Varmona Temp for 25-30 minutes. Place Varoma on top.
Serving suggestions:
Serve mixed with steamed vegies
Or
Serve over rice with vegies on the side
This is a variation on Stir Fry Chicken recipe from the Gluten Free Wheat Free Cookbook.
Marinade recipe was converted from Womans Weekly Family Favourites Cookbook.
Tips/Hints:I was doubtful how there would be enough moisture to steam the vegies and thought the chicken would be pulled off the bone, but the team at HO have certainly done their homework on this one. It works really well.
Great for an after work meal if you prepare the night before or in the morning. And Miss 3 loved it!! (always a bonus!)
I've actually frozen some in the marinade to make it even quicker next time.
members' commentsbron - These were fantastic! When I took the wings out, I added some water to TMX for 2 mins speed 2 Temp Varoma and poured it over the wings, they were gorgeous, my eldest DD absolutely loved them, she licked her fingers all the way to the swimming pool.
Have quickly put 4 away for DH to try this evening. Quick and easy, and very tasty! 10/10 Congratulations!
JD - I marinated these overnight then cooked them first thing in the morning. Was surprised they didn't get stuck in the blades. Wasn't sure whether to tip the marinade in as well but I did and at the end of the cooking (30 mins) it was a nice, thick sauce which I poured over the winglets. Didn't need to add the water like Bron did. Took some around to Mum as they were but for lunch later, I put mine in the weber with some wedges to heat up which turned them all nice and brown and caramelised. Either way I can see why the kids would love them.
Bron - I didn't add the marinade but it made its own juice by just adding them drained. I would just like to comment that I made it with chicken drumsticks (as they were on special) and added all the marinade to the THX and I have to say it wasn't as good. Definitely has to be chicken wings, marinated overnight and without adding the marinade to the cooking in THX, its not needed as all the juices make a wonderful sauce all on their own. That's my opinion anyway!
ralo - Thank you for this recipe. I modified it to make it failsafe and it was beautiful.
The modified ingredients are:
MARINADE
2 cloves garlic
60ml japanese soy sauce
2 tbs golden syrup
2 tsp sesame seeds
1 tsp canola oil.
1.2 kgs chicken wings
I've done a write-up on my blog - unfortunately no pics this time though:
http://failsafethermomix.blogspot.com/2009/05/failsafe-golden-soy-chicken-wings.htmlCarolineW - DH made this today. It was delicious. We used skinless, boneless thighs (as that's what we had) and they disintegrated during the stir frying. Nevertheless, it really didn't matter. It just looked like a normal stir fry then. I made this once before using thighs with bones and skins but too much fat from the skin went into the marinade and diluted it right down so that it was not particularly great. Hence the lack of skin this time. So - 3rd time should see us right . No skin but with bone!
Zan - Made these - super yummy!! I didn't have time to marinade them for long as it was a last minute idea but I cooked them in the marinade and they were still delicious, so looking forward to trying them again done properly.
Chelsea - These are just brilliant. I only had time to marinade them for 3 hours but they were still so tasty. I think this recipe would have to be in our top ten forum favourites. One of the wings got stuck under the blades but aside from that they were all perfectly cooked and intact after the 30 minutes. Seriously yummy!!!
Meagan - used chicken nibbles and took the skin off before cooking. Some little bits of meat fell off but generally the pieces stayed whole. It was a pain in the rear to get the skin off prior to marinating but I imagine the skin would probably come off easier after cooking.
CP - ...after marinating the chicken I drained off all marinade and cooked as per the recipe. There is juice in there as a result of the cooking process and to make a nice thick sauce about 5 mins towards the end of cooking time I paused it and added a really heaped tablespoon of cornflour pre-mixed with a bit of water into the TM with the pieces and then topped up the liquid with some of the drained marinade as to how much sauce I wanted. Made a yummy thick sauce to pour over the chicken and steamed veges. 5/5
Marg65 - have had my TM for only a week, this recipe was one of the first recipes I made with it, and what a hit!!! Will become a family fav I'm sure!! Thx
pippa - after previous problem, Hooray - it worked. Made two batches last night, steamed beans and corn on top - an absolute winner!!!! Thanks for the help.
Chelsea - We love this recipe too. I make an
orange, honey and ginger version also.
Thermaddicted - Thank you I Love Bimby! .. # 46 on my list.. I popped mine in the oven for a few minutes as I was cooking bread and it really darkened the marinade - they are great!!!
