Tamarind Chicken Stir-Fry
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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pound boneless, skinless chicken breast, cut into 3/4-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
- 1 ½tablespoons 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
Instructions
Step 1
Toss chicken breast pieces with 2 teaspoons salt and 1/2 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.