Stir-Fried Chicken with Spicy Tamarind Sauce
Tender chicken pieces stir-fried with a tangy and spicy tamarind glaze, balanced with fresh herbs and crunchy vegetables. This asian fusion-inspired stir fry ready in about 30 minutes blends cut into 1-inch strips chicken breast, tamarind paste, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, cut into 1-inch strips chicken breast
- 2 tbsp tamarind paste
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 3, minced garlic cloves
- 1 tsp red chili flakes
- 1, sliced into thin strips green bell pepper
- 1 medium, julienned carrot
- 3, chopped scallions
- 2 tbsp vegetable oil
- 1/4 cup, chopped fresh cilantro
- 1 tbsp lime juice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tsp red chili flakes, sautéing for 30 seconds until fragrant but not burnt.
- Step 2: Add 1 lb chicken breast strips to the wok and stir-fry for 5-6 minutes until the edges turn golden and the chicken is cooked through.
- Step 3: Stir together 2 tbsp tamarind paste, 3 tbsp soy sauce, and 1 tbsp brown sugar, then pour over the chicken. Cook for 2 minutes, stirring until the sauce thickens and coats the chicken.
- Step 4: Toss in 1 sliced green bell pepper, 1 julienned carrot, and 3 chopped scallions. Stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp.
- Step 5: Remove from heat, stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro, then serve immediately over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Chicken with Spicy Tamarind Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Chicken with Spicy Tamarind Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Chicken with Spicy Tamarind Sauce?
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 Stir-Fried Chicken with Spicy Tamarind Sauce 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 Stir-Fried Chicken with Spicy Tamarind Sauce?
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.
