Tangy Tamarind Chicken Stir-Fry with Fresh Crunch
Experience a burst of flavors with this vibrant Thai-inspired stir-fry that combines tender chicken, earthy mushrooms, and crisp bean sprouts. Infused with a tangy tamarind sauce that balances sweetness and a hint of spice from habanero peppers, this dish promises a delightful culinary adventure. Served over wholesome brown rice, it’s not only satisfying but also packed with nutrition. Perfect for a quick weeknight dinner or a dazzling weekend meal, this one-dish wonder caters to your taste for something unique and delicious.
4
Servings
185
Calories
12
Ingredients
Ingredients
tamarind paste
1/2 cup (none)
water
1/2 cup (none)
soy sauce
1 tablespoon (none)
brown sugar
1 tablespoon (packed)
olive oil
2 tablespoons (none)
boneless skinless chicken breast
1 lb (cut into bite-sized pieces)
mushrooms
8 ounces (sliced)
onion
1/2 medium (sliced)
garlic cloves
3 (minced)
bean sprouts
2 cups (washed and drained)
habanero pepper
1 (seeded and chopped)
brown rice
3 cups (cooked)
Instructions
1
In a small bowl, whisk together tamarind paste, water, soy sauce, and brown sugar until well combined. Set aside to allow the flavors to meld.
2
Heat olive oil in a large wok or frying pan over high heat. Once hot, add the chicken pieces and stir-fry for about 5 minutes, or until the chicken is cooked through and lightly browned.
3
Introduce the sliced mushrooms, onion, and minced garlic to the wok. Continue stir-frying for an additional 2-3 minutes until the vegetables are tender and fragrant.
4
Pour the tamarind sauce over the chicken and vegetables, stirring constantly until the mixture comes to a simmer. Allow it to cook for 1-2 minutes so that the flavors can combine.
5
Remove the wok from the heat and gently fold in the bean sprouts and chopped habanero pepper, allowing the residual heat to slightly soften the sprouts.
6
Serve the aromatic tamarind chicken stir-fry immediately over a generous scoop of cooked brown rice.
Nutrition Information
5.5g
Fat
20g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tangy Tamarind Chicken Stir-Fry with Fresh Crunch?
It is a vibrant Thai-inspired dish featuring tender chicken, mushrooms, and bean sprouts in a tangy tamarind sauce served over brown rice.
How many servings does this recipe provide?
This recipe is designed to make 4 servings.
How many calories are in one serving?
Each serving contains approximately 185 calories.
What are the primary ingredients in the tamarind sauce?
The sauce consists of tamarind paste, water, soy sauce, and brown sugar.
Is this chicken stir-fry spicy?
Yes, the dish includes one chopped habanero pepper, providing a notable hint of spice.
What kind of rice should I serve with this dish?
The recipe recommends serving the stir-fry over 3 cups of cooked brown rice.
How much protein is in a single serving?
There are 11 grams of protein per serving.
What type of chicken is used?
The recipe calls for 1 lb of boneless skinless chicken breast cut into bite-sized pieces.
What provides the 'Fresh Crunch' mentioned in the title?
The fresh crunch comes from adding 2 cups of washed and drained bean sprouts at the end of the cooking process.
How do I prepare the tamarind sauce?
Whisk together the tamarind paste, water, soy sauce, and brown sugar in a small bowl before cooking.
What vegetables are included in this stir-fry?
The stir-fry includes mushrooms, onions, and bean sprouts.
How much fat is in this recipe?
Each serving contains 5.5 grams of fat.
How many carbohydrates are in each serving?
There are 20 grams of carbohydrates per serving.
What type of oil is used for cooking?
The recipe uses 2 tablespoons of olive oil for stir-frying.
How long should I cook the chicken?
Stir-fry the chicken for about 5 minutes or until it is cooked through and lightly browned.
When do I add the garlic?
Add the minced garlic along with the mushrooms and onions after the chicken has browned.
Should the habanero pepper be seeded?
Yes, the habanero pepper should be seeded and chopped before being added to the dish.
How many garlic cloves are required?
The recipe requires 3 minced garlic cloves.
Can I use a different type of mushroom?
The recipe calls for 8 ounces of sliced mushrooms; you can use white button, cremini, or shiitake mushrooms based on your preference.
When do I add the bean sprouts?
Fold in the bean sprouts after removing the wok from the heat so they soften slightly without losing their crunch.
How much tamarind paste is needed?
You will need 1/2 cup of tamarind paste.
What is the preparation for the onion?
The recipe uses 1/2 of a medium onion, sliced.
Is there sugar in the sauce?
Yes, the sauce uses 1 tablespoon of packed brown sugar to balance the tanginess.
How much water is added to the sauce?
The recipe uses 1/2 cup of water to help create the tamarind sauce base.
How long do the vegetables cook with the chicken?
Stir-fry the mushrooms, onion, and garlic for an additional 2 to 3 minutes until tender.
How do I finish the sauce in the pan?
Pour the sauce over the meat and vegetables and simmer for 1 to 2 minutes to allow the flavors to combine.
What is the total number of ingredients in this recipe?
There are 12 ingredients used in this recipe.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is described as a quick one-dish wonder perfect for weeknights.
What is the flavor profile of this dish?
The flavor profile is tangy and sweet with earthy mushroom notes and a hint of spice.
How should the bean sprouts be prepared?
The 2 cups of bean sprouts should be washed and drained before adding them to the stir-fry.