Tamarind Chicken Stir-Fry
Published July 24, 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!
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.
Made this with asparagus and spinach as those were what I had in the fridge and reduced the amount of tamarind concentrate as mine is quite tangy... it was delicious!
This is good and a different flavor profile to mix things up, however with 8 ingredients to prep and chop, and especially if you care about trimming the chicken, the prep time is more like 40 than 20 minutes. Cooking requires a bit of juggling between the pan and side dishes, and the cook time alone adds to 24. All in it took closer to an hour and 20 minutes to prepare.