Sour Tamarind Chicken Stir Fry with Bell Peppers
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Remove from heat, garnish with 2 chopped green onions and 1 tsp sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sour Tamarind Chicken Stir Fry with Bell Peppers take to make?
Total time is about 30 minutes (15 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 Sour Tamarind Chicken Stir Fry with Bell Peppers?
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 Sour Tamarind Chicken Stir Fry with Bell Peppers?
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 Sour Tamarind Chicken Stir Fry with Bell Peppers 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 Sour Tamarind Chicken Stir Fry with Bell Peppers?
Asian Fusion stir fry 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.
