Stir-Fried Chicken with Spicy Tamarind Sauce

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 30 minutes, pairs chicken breast, 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving

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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

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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.