Ingredients
2
2 servings
- •3 tablespoons soy sauce
- •4 teaspoons all-purpose flour
- •14 ounces chicken breasts, cut into bite-sized pieces
- •⅓ cup water
- •2 tablespoons fish sauce
- •2 tablespoons brown sugar
- •2 teaspoons tamarind paste
- •2 tablespoons olive oil
- •3 cloves garlic, minced
- •1 fresh green chile pepper, or more to taste
- •½ teaspoon grated ginger
Instructions
- Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
- Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
- Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.
Nutritional Facts
Per 2 servings
- Calories: 455
- Carbohydrate: 26g
- Fat: 18g
- Fiber: 1g
- Protein: 45g
- Sugar: 15g
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