Thai Tamarind Chicken Stir Fry
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 servingsPrep
15 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅓ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
ginger paste
|
* |
| 3 | cloves |
garlic
finely chopped |
|
| 680.4 | g |
chicken thighs, boneless, skinless
cut into small pieces |
|
| 5 | ml |
cornstarch
dissolved in 3 tablespoons of water or soy sauce |
|
| 3E+1 | ml |
vegetable oil
for stir-frying |
|
| 8 | fresh |
mushrooms
sliced |
*
|
| 1 | handful |
basil
or cilantro |
*
|
| 1 | medium |
onions
diced |
|
| 0 | * | ||
| Tamarind sauce | |||
| 1E+1 | ml |
tamarind
paste |
|
| 79 | ml |
chicken broth
|
|
| 13 | ml |
fish sauce
|
*
|
| 3E+1 | ml |
sugar
|
|
| 1 | fresh |
thai bird's eye chili peppers
red or green, or more to taste |
* |
| 1.3 | ml |
chili pepper flakes
|
* |
| 45 | ml |
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
