Equipment
Ingredients
Tamarind Glaze
- 45 g tamarind paste
- 30 ml fish sauce
- 20 g brown sugar
- 60 ml water
- 8 g cornstarch
Stir-Fry
- 500 g chicken breast, sliced thinly against the grain
- 30 ml neutral oil
- 1 yellow onion, sliced
- 4 garlic, minced
- 2 heirloom tomato, cut into wedges
- 200 g green beans, trimmed and halved
- 200 g bok choy, ends trimmed and leaves separated
Nutrition (per serving)
Method
In a mixing bowl, combine the tamarind paste, fish sauce, brown sugar, water, and cornstarch. Whisk thoroughly until the cornstarch and sugar are completely dissolved. Set aside for at least 5 minutes to allow flavors to meld.
Heat half of the neutral oil in a wok over medium-high heat. Add the sliced chicken breast in a single layer. Sear without moving for 2 minutes, then toss and continue cooking until browned and the internal temperature reaches 74 C or 165 F. Remove the chicken from the wok and set aside on a plate.
Add the remaining oil to the wok. Add the sliced yellow onion and minced garlic. Sauté constantly until the onions are translucent and the garlic is fragrant, taking care not to burn the garlic.
Add the green beans and heirloom tomato wedges to the wok. Stir-fry aggressively until the tomatoes just begin to blister and release their juices, and the green beans turn bright green and tender-crisp.
Return the cooked chicken and any resting juices to the wok. Give the tamarind glaze a quick stir to recombine the cornstarch, then pour it over the mixture. Toss continuously as the liquid comes to a boil and reduces into a thick, glossy sauce coating the ingredients.
Remove the wok from the heat immediately. Add the bok choy leaves and fold them into the hot mixture until they wilt gently from the residual heat. Serve hot alongside steamed jasmine rice.
Chef's Notes
- Tamarind paste comes in many forms. If using a highly concentrated tamarind extract instead of standard cooking paste, you will need to reduce the quantity significantly to avoid an overly acidic dish.
- Heirloom tomatoes add a wonderful natural sweetness and acidity that perfectly complements the tamarind. Letting them blister slightly in the hot wok develops a deeper umami flavor and creates a natural secondary sauce.
- To keep the chicken breast incredibly tender, consider velveting the meat by tossing the raw slices with a pinch of baking soda and a teaspoon of soy sauce 15 minutes prior to cooking.
Storage
Refrigerator: 3 days — Store in an airtight container. The bok choy will continue to soften over time.
Reheating: Reheat gently in a pan over medium heat until warmed through, or microwave in 30-second intervals.
