- 2-4 hot chilli's
- 3 garlic cloves, peeled
- 1 thumb length of ginger, peeled
- 4-5 spring onions, roughly chopped
- juice of roughly half a lemon
- 10 grams honey
- 20 grams soy sauce
- toasted coconut to serve
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Place your chicken in a baking tray or bowl.
Place all ingredients in TM bowl MC in place - reserving toasted coconut for later.
Blend for approximately 40 seconds, speed 9.
Scrape down sides of bowl and pour marinade over chicken. Rub into chicken pieces if desired.
Cover and place in the fridge for at least 1 hour. Or overnight.
Bake, pan fry or bbq your chicken. Serve with rice and steamed green. Or a fresh garden salad.
All measurements are approximate. I usually just throw what i've got in the TM bowl and hope for the best. But it always seems to work.
This sauce is also perfect with some Varoma steamed salmon, rice and green asian vegetables.
Adjust the amount of chilli's to your families taste buds. We like it hot in this house.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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