Stir-Fried Chicken with Sweet and Tangy 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 developed and reviewed.

Tender pieces of chicken breast stir-fried in a vibrant tamarind and soy-based sauce, balanced with fresh vegetables for a quick and flavorful dinner. This Thai-inspired stir-fry recipe (gluten-free), ready in about 25 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 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 15 min Serves 4 Thai cuisine 280 cal/serving

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Ingredients

1 lb, thinly sliced chicken breast
2 tbsp tamarind paste
3 tbsp soy sauce
1 tbsp brown sugar
2 tbsp vegetable oil
3, minced garlic cloves
1, thinly sliced red bell pepper
1 cup, trimmed and halved green beans
2, sliced scallions
1/4 cup water
1/4 tsp crushed red pepper flakes
to taste salt
to taste black pepper

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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 sauté for 30 seconds until fragrant but not browned.
Step 2: Add 1 lb thinly sliced chicken breast to the wok and stir-fry for 5-6 minutes until the chicken is cooked through and lightly golden on edges.
Step 3: Stir in 2 tbsp tamarind paste, 3 tbsp soy sauce, 1 tbsp brown sugar, and 1/4 cup water. Mix well and let the sauce simmer for 2 minutes until slightly thickened.
Step 4: Add 1 cup trimmed and halved green beans and 1 thinly sliced red bell pepper. Stir-fry all together for 3-4 minutes until the vegetables are tender-crisp.
Step 5: Sprinkle 1/4 tsp crushed red pepper flakes, salt, and black pepper to taste. Toss in 2 sliced scallions and cook for an additional 1 minute before serving hot.