Sautéed Chicken with Tangy Tamarind and Chili Glaze

By , Test Kitchen Director · 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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.

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.

Related recipes