Tamarind Chicken Stir-Fry
Published July 23, 2024
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound boneless, skinless chicken breast, cut into ¾-inch pieces
- Salt and freshly ground pepper
- 3tablespoons canola oil
- 1medium yellow onion, halved then thinly sliced
- 4garlic cloves, minced
- 1(2-inch) piece ginger, peeled and minced
- 2medium heirloom, vine or beefsteak tomatoes, cut into wedges
- 1½tablespoons tamarind concentrate (see Tip)
- 1teaspoon granulated sugar
- ½teaspoon crushed red pepper
- 4ounces green beans, trimmed and cut into 2-inch pieces
- 2baby bok choy, roots trimmed, crisp stalks cut into 1-inch pieces and large leaves torn in half
- Fish sauce (optional)
- Scallions or cilantro (or a combination), coarsely chopped
- Cooked jasmine rice, for serving
Preparation
- Step 1
Toss chicken breast pieces with 2 teaspoons salt and ½ teaspoon pepper. Heat a large skillet or wok over medium-high. Add 2 tablespoons oil. When the oil shimmers, add the chicken in an even layer and cook, undisturbed, until deep golden brown on the bottom, about 3 minutes. Toss and continue to cook until chicken is just cooked through, 3 minutes more. Remove to a plate and reserve.
- Step 2
Add the remaining 1 tablespoon oil to the skillet. When it shimmers, add the sliced onion and a pinch of salt and cook until wilted and starting to caramelize, 2 to 3 minutes. Add the garlic and ginger and stir until just tender, about 1 minute.
- Step 3
Add the tomatoes, tamarind concentrate, granulated sugar, red pepper and a pinch of salt. Cook, tossing, until the tomatoes are broken down and saucy, 4 to 5 minutes.
- Step 4
Add the green beans and toss for 2 minutes. Add the bok choy, chicken and any accumulated juices and toss until the chicken is coated and the bok choy leaves have wilted, about 2 minutes more. Season to taste with salt or fish sauce, if using.
- Step 5
Turn off the heat and let mixture rest and allow flavors to meld, 5 minutes. Garnish with scallions or cilantro and serve with rice.
- Tamarind concentrate is fruit that has been simmered, softened and strained into a syrup-like consistency. You can find tamarind concentrate at your local South Asian grocer or online.
Private Notes
Comments
When does this ever happen: a new recipe is published and I have all the ingredients on hand - including a brick of tamarind paste and backyard tomatoes. I made it exactly as written and it was easy and delicious. Didn’t add fish sauce as it was plenty salty already for our taste. It was absolutely delicious.
Definitely a keeper going into regular rotation. Packs a lot of flavor for not much cooking time. Since the tomatoes weren’t as sweet as usual, it was necessary to increase the sugar. It is necessary to taste test. A wonderful recipe that adapts to other vegetables substituted for lacking green beans, to no red pepper, or a bit more red pepper to taste. Also scales up easily, as long as your pan is big enough. Everybody loved it!
This is very good. I made it but found it needed a "zip". Added chili crisp as a condiment and then it was awesome!
Easy, tasty weeknight meal. Had green beans and bok choy on hand and subbed Worcestershire and pomegranate molasses for tamarind. Will definitely be making this again.
I don’t understand how someone could follow the recipe and call it bland— it was delicious! Fish sauce added needed funk at the end— 1 tsp was perfect. Will definitely make again!
I made it without the fish sauce and even after adding extra salt felt it was too bland and needed extra sugar. I suggest replacing green beans with either cauliflower or eggplant which absorb as well as add more flavor. I should have added more sugar possibly. But I will try again with more doctoring next time.