Thai Tamarind Chicken Stir-Fry

Name: Thai Tamarind Chicken Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai,Asian
Ingredients: 4 boneless, skinless chicken thighs, or breasts cut into bite-sized pieces; 1 teaspoon cornstarch; 3 tablespoons soy sauce; 2 to 3 tablespoons oil; 3 to 4 cloves garlic, minced; 2 (2-inch) pieces galangal, or ginger cut into matchstick pieces; 2 tablespoons sherry; 6 to 8 medium fresh shiitake mushrooms, stemmed and sliced; 5 to 8 fresh basil, or cilantro leaves; Steamed Thai jasmine rice, optional, for serving; 2 teaspoons tamarind paste; 1/3 cup low-sodium chicken stock; 2 1/2 tablespoons fish sauce; 2 tablespoons granulated sugar; 1 to 2 medium fresh green or red chiles, or 1/4 to 3/4 teaspoon chile flakes

A sweet, sour, and spicy Thai tamarind chicken stir-fry offers a unique depth of flavor.

⭐ 4.1 (54 reviews) Prep: 15 minCook: 10 minTotal: 25 minYields: 4 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Thai Asian

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Instructions

Marinate sliced chicken by combining it with cornstarch dissolved in soy sauce; set aside.
Prepare the tamarind stir-fry sauce by mixing tamarind paste, chicken stock, fish sauce, sugar, and chiles in a bowl.
Heat a wok or large frying pan over high or medium-high heat with oil. Stir-fry garlic, galangal or ginger, and marinated chicken for 2-3 minutes until opaque, adding 1 tablespoon of sherry as needed.
Add mushrooms, then gradually stir in the tamarind sauce 2-3 tablespoons at a time. Continue stir-frying for 4-5 minutes until chicken and mushrooms are cooked and all sauce is incorporated.
Remove from heat and serve with fresh basil and Thai jasmine rice.

Nutritional Info (per serving)

Calories: 357 kcal

Carbohydrate: 17 g

Cholesterol: 138 mg

Fiber: 2 g

Protein: 31 g

Saturated Fat: 4 g

Sodium: 1802 mg

Sugar: 10 g

Fat: 20 g

Unsaturated Fat: 0 g