Thai Tamarind Chicken Stir-Fry

Jun 17 2022

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
⅓
cup low-sodium or no sodium chicken stock
2 ½
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

Step 1
Gather the ingredients.
Step 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.
Step 3
Make the tamarind stir-fry sauce by mixing the tamarind paste, chicken stock, fish sauce, sugar, and chiles in a small bowl.
Step 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.
Step 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.
Step 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.
Step 7
Remove from heat and serve with fresh basil sprinkled over and plenty of Thai jasmine rice.