Steamed Tamarind Chicken with Burmese Spiced Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken marinated in tangy tamarind sauce served atop fragrant Burmese-style spiced jasmine rice. This asian-inspired chicken ready in about 60 minutes pairs chicken thighs, boneless skinless, tamarind paste, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 40 min Cook: 20 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a mixing bowl, combine 1 lb boneless skinless chicken thighs with 2 tbsp tamarind paste, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tbsp fish sauce, and 1 tsp brown sugar. Marinate for at least 30 minutes at room temperature.
  2. Step 2: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium pot, heat 1 tbsp vegetable oil over medium heat, then add 1 tsp cumin seeds, 1 small cinnamon stick, and 3 cardamom pods. Toast for 1 minute until fragrant.
  3. Step 3: Add the rinsed jasmine rice to the pot and stir for 2 minutes to coat grains in spices. Pour in 2 cups water and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
  4. Step 4: While rice cooks, steam the marinated chicken thighs in a steamer basket over boiling water for 15 minutes until cooked through and tender.
  5. Step 5: To serve, fluff the spiced jasmine rice with a fork, sprinkle with 2 tbsp chopped fresh cilantro and 2 sliced green onions, then top with the steamed tamarind chicken. Enjoy warm.

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Frequently asked questions

How long does Steamed Tamarind Chicken with Burmese Spiced Rice take to make?

Total time is about 60 minutes (40 min prep + 20 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 Steamed Tamarind Chicken with Burmese Spiced Rice?

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 Steamed Tamarind Chicken with Burmese Spiced Rice?

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 Steamed Tamarind Chicken with Burmese Spiced Rice 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 Steamed Tamarind Chicken with Burmese Spiced Rice?

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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