Stir Fried Chicken with Tamarind Recipe

Number of serving: 2

Preparation time: 20 minutes

Total Cooking time: 8 minutes

1 Chicken thigh, remove bond, rinse, wipe dry and slice into pieces
2 Canned peach halve (cut into thick slices)
75g Celery (sectioned)
Red bell pepper (cut into pieces)
2 slices Ginger
1 clove Shallot (sliced)
5 tablespoon cooking oil

Marinade Ingredients:
teaspoon Salt
teaspoon Caltrop starch
1 teaspoon Light soy sauce
2 teaspoon Oil

Seasoning Ingredients:
2 tablespoon Palm sugar
Tamarind sauce (mixing 50g dried tamarind with 5 tablespoon water)
1 tablespoon Fish sauce
1 tablespoon Lime juice
teaspoon Caltrop starch

Combine chicken with marinade ingredient, stir well to coat the chicken, marinate for 15 to 30 minutes. Heat 3 tablespoon oil in a wok under medium heat, put in warm oil for 1 minute, remove chicken from oil, drain with paper towel and set aside. Heat 1 tablespoon oil in a wok or pan under medium heat, stir fry celery, red bell pepper for 3 minutes. Set aside. Heat 1 tablespoon oil in a wok. Stir fry sliced ginger, shallot for 2 minutes. Put in chicken, peach, celery, and red bell pepper. Mix in Seasoning Ingredients and stir well. Ready to serve.

Cooking tips:

Tamarind is available in spice stores and Thai grocery stores. You may also find tamarind paste (in blocks) in some supermarket store. Dissolve in hot water before use.

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