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Thai Tamarind Chicken Stir Fry

 
Thai Tamarind Chicken Stir Fry
13

Tired of cooking chicken the plain old style? How about making it Thai style this time! And with a hint of tamarind added to it, there is no way you can keep yourself from licking the last morsel of it left off the plate. What’s more? It is quick and easy to make and can be prepared in a jiffy whenever you have unannounced guests at home. A classic Thai recipe, this sweet and sour chicken stir fry even though is a meal by itself but when served with fragrant jasmine rice they take the eating experience to a whole new level. Try is right away!

Yield

3

servings

Prep

15

min

Cook

10

min

Ready

30

min

 

Ingredients

1 tablespoon ginger paste
*
3 cloves garlic
finely chopped
1 ½ pounds chicken thighs, boneless, skinless
cut into small pieces
1 teaspoon cornstarch
dissolved in 3 tablespoons of water or soy sauce
2 tablespoons vegetable oil
for stir-frying
8 fresh mushrooms
sliced
*
1 handful basil
or cilantro
*
1 medium onions
diced
*
Tamarind sauce
2 teaspoons tamarind
paste
cup chicken broth
2 ½ teaspoons fish sauce
*
2 tablespoons sugar
1 fresh thai bird's eye chili peppers
red or green, or more to taste
*
¼ teaspoon chili pepper flakes
*
3 tablespoons peanuts, salted

Directions

Marinade

Add soy sauce or water to corn-starch and mix well. Place sliced chicken pieces in a bowl and add the corn-starch. Mix well and keep the chicken aside for 10-15 minutes to marinate.

Tamarind Sauce

To a bowl, add tamarind paste, chicken stock, fish sauce, sugar, red chili flakes and chopped chilies.

Stir everything together. The consistency of the sauce should be such that tamarind paste and sugar should dissolve in the stock and fish sauce.

Thai Chicken Stir Fry

Heat a frying pan and add oil to it. Now add chopped garlic & ginger paste; once they turn golden brown add the marinade chicken to the oil and stir it vigorously.

Wait for the chicken to cook through or till it has acquired a brown tinge. Keep stirring the chicken at regular intervals to avoid it from sticking to the bottom of the pan or burning. Once the chicken is done, add the tamarind sauce mix.

Stir everything together to make sure the chicken gets coated with the sauce properly. Now add mushrooms and diced onion pieces. Let the mix cook on the flame for 2 minutes before taking it off the heat.

Garnish

Transfer the chicken to a serving bowl. Garnish with spring onion & salty peanuts for that extra crunch. Serve hot!

## How to adjust the taste

Taste plays an important role. So it’s always better to check for the optimum sweetness or sourness before serving the dish.

  • Add a little more fresh chili if you like your chicken hot
  • Go for 1 tbsp Fish sauce and sugar combination if the tamarind flavor is in excess.
  • Squeeze a fresh lime or lemon juice to cut down the salty taste

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 330g (11.6 oz)
Amount per Serving
Calories 73358% of calories from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 187mg 62%
Sodium 229mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 115g
Vitamin A 8% Vitamin C 10%
Calcium 6% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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