Tangy Tamarind and Lemon Chicken Stir-Fry

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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.

A vibrant stir-fry featuring tender chicken breast simmered in a sour tamarind and lemon juice sauce with crisp vegetables. This Asian Fusion-inspired stir-fry recipe, ready in about 25 minutes, pairs chicken breast, tamarind paste, fresh lemon juice 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 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: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 280 cal/serving

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Ingredients

1 lb, thinly sliced chicken breast
2 tbsp tamarind paste
3 tbsp fresh lemon juice
3, minced garlic cloves
1 tbsp, minced ginger
1 medium, julienned red bell pepper
1 cup snap peas
3, chopped green onions
2 tbsp soy sauce
2 tbsp vegetable oil
1 tsp brown sugar
1/4 tsp crushed red pepper flakes
1/4 cup water

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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 tbsp minced ginger, stir-frying for 30 seconds until fragrant but not browned.
Step 2: Add 1 lb thinly sliced chicken breast to the wok, stir-frying for 5-6 minutes until the chicken is cooked through and lightly golden.
Step 3: Stir in 1 cup snap peas and 1 julienned red bell pepper, cooking for 2 minutes until vegetables are crisp-tender.
Step 4: In a small bowl, combine 2 tbsp tamarind paste, 3 tbsp fresh lemon juice, 2 tbsp soy sauce, 1 tsp brown sugar, 1/4 tsp crushed red pepper flakes, and 1/4 cup water. Pour this sour sauce over the chicken and vegetables; cook for 2-3 minutes, stirring until the sauce thickens slightly and coats everything.
Step 5: Remove from heat and sprinkle 3 chopped green onions over the stir-fry before serving immediately.