Tamarind Chicken with Green Beans

One of my favorite ingredients  to have in my pantry is tamarind. I have the regular dried tamarind that I get from the Indian store but I also have the tamarind concentrate which is available at most grocery stores like Whole Foods. The concentrate is always in my fridge and I use for a lot of things including dressings, sauces, etc. It is easy to use and a little goes a long way. I love the earthy, tangy flavor it imparts to all the dishes- especially when it is paired with honey or sugar.

In this dish, I wanted to make a quick stir fry and wanted to use the tamarind concentrate to replicate a few Thai dishes I enjoy at Khun Thai– one of our favorite restaurants. I love the mixture of flavors in my mouth- sweet, sour, spicy and savory- my mouth waters as I write….

I marinated the chicken pieces and mixed up a quick sauce for the stir fry. I had green beans in my fridge and I thought it would be a great combination with the chicken and the tangy sauce. I made brown rice on the side and it was a perfectly balanced and delicious meal.

• 1 pound chicken thighs, boneless and skinless cut into one inch strips
• 2 tablespoons Asian sesame oil
• 2 tablespoons sugar
• Salt

In a medium bowl, add the chicken, sesame oil, sugar and salt. Marinate for 2-3 hours.

• 1 tablespoon tamarind concentrate
• 1 cup chicken broth
• 2 tablespoons Asian fish sauce
• 2 tablespoons tamari
• 2 tablespoons sugar

In a medium saucepan, combine the tamarind concentrate, chicken broth, fish sauce, tamari and sugar. Bring to a boil and simmer till reduced about ¾ cup about 10 minutes.
Season with salt and remove from heat and keep aside.

• 1 medium red onion, sliced thin
• 2 cloves garlic
• 1 cup green beans chopped into 2 inch pieces, blanched in hot water and then immersed in ice water to retain their color
• 2 tablespoons extra light olive oil
• ½ cup chicken broth
• 1 teaspoon cornstarch

In a wide wok like skillet, heat the olive oil. Add the chicken and brown over high heat, about 5-6 minutes. Take the chicken out and add the onion and garlic. Saute for a minute and add the green beans. Add the tamarind sauce and the chicken. Cook on medium high heat for 4-5 minutes. Mix the cornstarch into the chicken broth and add to the skillet. Bring to a boil and lower the heat once the sauce has thickened. Taste for seasonings and serve with brown rice.