Thai Tamarind Chicken
by Carol Ross
Ingredients:
Original recipe yields 2 servings
Ingredients for chicken marinade:
3 tablespoons soy sauce
4 teaspoons all-purpose flour
14 ounces chicken breasts, cut into bite-sized pieces
Tamarind Sauce Ingredients:
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
DIRECTIONS:
Step 1: Mix soy sauce and flour together in a large bowl until blended. Add
chicken and mix until coated.
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. |
