Tamarind Chicken Stir-Fry

By Amelia Rampe

Published July 23, 2024

  • Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
4(229)
Comments
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Tamarind, the bright and tangy fruit often used in South Asian cuisine, takes center stage in this easy, weeknight stir-fry. This recipe takes direct inspiration from Filipino sinigang, a tamarind-based soup. A dry sinigang builds a complex, tangy sauce from tomatoes, onion, garlic, ginger and tamarind concentrate. A super versatile ingredient, tamarind concentrate can bring depth to savory recipes like rasam or doubles, or can be used in sweeter applications, like leveling up a standard margarita by swapping the lime juice for tamarind. Here, thinly sliced chicken breast is seared then tossed in the sauce and bulked out with green beans and peppery baby bok choy, but you could substitute the chicken with shrimp or omit altogether. Serve with steamed rice or fried noodles.

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Ingredients

Yield:4 servings

  • 1 pound boneless, skinless chicken breast, cut into ¾-inch pieces

  • Salt and freshly ground pepper

  • 3 tablespoons canola oil

  • 1 medium yellow onion, halved then thinly sliced

  • 4 garlic cloves, minced

  • 1 (2-inch) piece ginger, peeled and minced

  • 2 medium heirloom, vine or beefsteak tomatoes, cut into wedges

  • 1 ½ tablespoons tamarind concentrate (see Tip)

  • 1 teaspoon granulated sugar

  • ½ teaspoon crushed red pepper

  • 4 ounces green beans, trimmed and cut into 2-inch pieces

  • 2 baby 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

28 grams carbs; 83 milligrams cholesterol; 358 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 5 grams fiber; 859 milligrams sodium; 30 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Tip

  • 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.

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Ratings

4 out of 5
229 user ratings
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Comments

Amy

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.

Tom 190

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!

mdj

This is very good. I made it but found it needed a "zip". Added chili crisp as a condiment and then it was awesome!

quaas

Very nice. Add a it of water to make it more saucy. Reduced the Tamarind paste to 1TBS and adjust it to your taste.

Jenny Engle

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.

Christy

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!

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