Tamarind Stir-Fried Chicken with Mushrooms
- 2 tablespoons vegetable oil
- 1–2 whole boneless, skinless chicken breasts, cut into bite-sized cubes
- Salt and freshly ground black pepper
- 1 teaspoon sugar
- 4 ounces domestic mushrooms, sliced
- ½ cup sliced onions
- 1 clove garlic, minced
- 2 tablespoons Tamarind Concentrate
- 2 tablespoons water
- 1 cup bean sprouts
- 1 small jalapeño, seeded and minced
- ¼ cup chopped basil
Instructions:
This recipe calls for domestic mushrooms and it's great as is. But don't hesitate to experiment — try portobellos, creminis, shitakes, or morels. Just cut them into bite-sized pieces and go for it!
- Heat the vegetable oil in a large sauté pan or wok over high heat. Season the chicken with the salt, pepper, and sugar.
- Add the chicken to the pan and stir-fry for 2 minutes. Add the mushrooms, onions, and garlic; continue to cook for an additional 2 to 3 minutes. Add the tamarind and water; stir.
- Add the remaining ingredients. Adjust seasonings to taste and serve.