Thai Tamarind Chicken

Name: Thai Tamarind Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 tablespoons soy sauce; 4 teaspoons all-purpose flour; 14 ounces chicken breasts, cut into bite-sized pieces; ⅓ cup water; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 2 teaspoons tamarind paste; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 fresh green chile pepper, or more to taste; ½ teaspoon grated ginger

Rating: 4 stars

1 Rating
1 Review
1 Photo

This recipe for sweet and spicy Thai chicken incorporates a flavorful tamarind sauce and freshly grated ginger. Serve with jasmine rice or rice noodles.

By Savina

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Recipe Summary

prep:

10 mins

cook:

15 mins

total:

25 mins

Servings:

Nutrition Info

Directions

Step 1

Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.

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Step 2

Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
Step 3

Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.

Editorial Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving:

455 calories; 18.4 g total fat; 113 mg cholesterol; 2553 mg sodium. 26.4 g carbohydrates; 44.9 g protein; Full Nutrition

Reviews (1)

Most helpful positive review

Jan

06/04/2019

Perfect with gluten free ingredients as well! I used ORGAN brand all purpose flour and gf soy sauce. When I mixed the soy sauce and water it created such a gluey thick paste that I couldn't actually rub it on the chicken. I altered that step and first sprinkled chicken with flour and then added the soy suace and mixed it together. It mixed well. I added an extra teaspoon of ginger two extra tablespoons of sugar and one extra tablespoon of tamarind paste. I also used ginger paste instead of the actual cloves. It was so much tastier! My personal alteration was adding steamed brocoli and carrot in at the very end without cooking it further and garnishing it with red pepper flakes Coriander and spring onion. It was absolutely delicious!! Read More

1 Ratings