Sautéed Chicken with Tangy Tamarind and Chili Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant chicken dish featuring a tangy tamarind and chili glaze that balances sweet and spicy notes, perfect for a quick weeknight dinner. This asian-inspired chicken ready in about 25 minutes pairs chicken thighs, boneless and skinless, tamarind paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 1 lb boneless, skinless chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper. Dice into 1-inch pieces.
  2. Step 2: In a small bowl, whisk together 2 tbsp tamarind paste, 1 tbsp honey, 1 tsp red chili flakes, 1 tbsp soy sauce, and 1 tbsp fresh lime juice until smooth.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Add the chicken pieces to the skillet and sauté for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
  5. Step 5: Pour the tamarind glaze over the chicken, stirring to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens and coats the chicken.
  6. Step 6: Remove from heat and sprinkle with 2 tbsp chopped fresh cilantro before serving.

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Frequently asked questions

How long does Sautéed Chicken with Tangy Tamarind and Chili Glaze take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken with Tangy Tamarind and Chili Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.

Can I substitute ingredients in Sautéed Chicken with Tangy Tamarind and Chili Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken with Tangy Tamarind and Chili Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken with Tangy Tamarind and Chili Glaze?

Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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