Thursday, November 29, 2012

Allergy free Thai tamarind chicken stir fry recipe

  • 2-3 tbsps olive oil
  • 1 double chicken breast, sliced 
  • 8 shiitake mushrooms, sliced
  • ½ red capsicum, sliced
  • 1 shallot, sliced
  • 1 purple onion, sliced
  • 2cm fresh ginger, peeled and sliced into matchstick-like pieces
  • 3-4 cloves garlic, minced
  • ¾ tsp chilli flakes
  • 1 tsp cornflour dissolved in 3 tbsp allergy free soy sauce replacer
  • 2 tbsps sherry
  • 1 handful fresh basil
Tamarind Sauce
  • 2 tsps tamarind paste
  • ⅓ cup chicken stock made from a Massel salt reduced chicken ultracube
  • 2½ tbsp fish sauce
  • 2 tbsp sugar

  • Place the sliced chicken in a bowl and pour over the cornflour and soy sauce replacer mixture.
  • Stir well to coat the chicken then set the chicken aside.
  • Make the tamarind sauce by mixing all sauce ingredients together in a cup.
  • If the paste is very thick, heat up the stock to help dissolve it.
  • Set aside the sauce.
  • Heat a wok over a medium-high heat.
  • Drizzle in the oil then add the garlic, ginger, onion, shallot and chicken with the marinade.
  • Stir-fry for about 2-3 minutes.
  • Add the sherry 1 tbsp at a time as you stir-fry, particularly whenever the pan starts to become dry.
  • Add the mushrooms, capsicum and chilli.
  • Start adding the tamarind sauce 2-3 tbsps at a time.
  • Continue stir-frying for 4-5 minutes or until all the sauce has been added and the chicken and mushrooms are cooked.
  • Remove the wok from the heat.
  • Taste-test and adjust the seasonings to match a sweet and sour/pleasantly tangy like flavour.
  • If needed add up to 1 tbsp fish sauce (not salt) and another tbsp or two of sugar in order to balance the sour edge off the tamarind flavour.
  • Serve with rice and fresh basil.

No comments:

Post a Comment