Sour Tamarind Chicken Stir Fry with Bell Peppers

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A vibrant chicken stir fry where tart tamarind paste brightens tender chicken and crisp bell peppers for a tangy, satisfying dinner. This Asian Fusion-inspired stir-fry recipe, ready in about 30 minutes, pairs boneless chicken thighs, sliced thin, tamarind paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1 lb boneless chicken thighs, sliced thin
• 2 tbsp tamarind paste
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 3 garlic cloves, minced
• 2 green onions, chopped
• 1 tbsp fresh lime juice
• 1/4 tsp red pepper flakes
• 1 tsp sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, whisk 2 tbsp tamarind paste, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp fresh lime juice until sugar dissolves.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 lb thinly sliced boneless chicken thighs to the wok, stir-frying for 5-6 minutes until cooked through and lightly browned.
4. Step 4: Toss in 1 sliced red bell pepper and 1 sliced yellow bell pepper strips, stir-frying for 3-4 minutes until vegetables are crisp-tender.
5. Step 5: Pour the tamarind sauce over the chicken and peppers, sprinkle 1/4 tsp red pepper flakes, and cook for 2 minutes until the sauce thickens and coats everything evenly.
6. Step 6: Remove from heat, garnish with 2 chopped green onions and 1 tsp sesame seeds before serving.