Thai Tamarind Chicken Stir-Fry

Give this sweet, sour, and spicy Thai tamarind chicken stir-fry recipe a try. Tamarind is what gives it a special flavor and depth.

Ingredients

• For the Chicken Stir-Fry:
• 4 boneless chicken thighs (or 2 boneless chicken breasts; sliced into bite-size pieces)
• 3 tablespoons soy sauce
• 1 teaspoon cornstarch powder
• 2 to 3 tablespoons oil
• 3 to 4 cloves garlic (minced)
• 2 thumb-size pieces galangal (or ginger , sliced into matchstick-like pieces)
• 2 tablespoons sherry
• 6 to 8 mushrooms (fresh shiitake, sliced)
• 1 handful fresh basil (or fresh coriander/cilantro)
• ​​For the Tamarind Sauce:
• 2 teaspoons tamarind paste
• 0.3333333333333333 cup low-sodium or no sodium chicken stock
• 2.5 tablespoons fish sauce
• 2 tablespoons sugar
• 1 to 2 fresh green chilies (or red; or 1/4 to 3/4 teaspoon chili flakes)
• For Serving: steamed Thai jasmine rice

Steps

1. Gather the ingredients.
2. Place sliced chicken in a bowl. Dissolve the cornstarch in the soy sauce and pour over. Stir well to saturate the chicken with the sauce. Set aside to marinate while you make the tamarind sauce.
3. Make the tamarind stir-fry sauce by mixing the tamarind paste, chicken stock, fish sauce, sugar, and chiles in a small bowl.
4. Heat a wok or large frying pan over high or medium-high heat. Drizzle in the oil then add the garlic, galangal or ginger, and the chicken along with the marinade.
5. Stir-fry for about 2 to 3 minutes, or until chicken is opaque when sliced through. Add a little sherry (1 tablespoon at a time) as you stir-fry whenever the pan starts to become dry.
6. Add the mushrooms, then start adding the tamarind sauce 2 to 3 tablespoons at a time. Continue stir-frying in this way until all the sauce has been added and the chicken and mushrooms are cooked, about 4 to 5 minutes.
7. Remove from heat and serve with fresh basil sprinkled over and plenty of Thai jasmine rice.