Tamarind Chicken with Bean Sprouts Mushrooms
Elevate your weeknight dinner game with this vibrant Tamarind Chicken with Bean Sprouts and Mushrooms. Tender, flavorful chicken thighs are marinated in a tangy-sweet tamarind, soy, and honey mixture, then perfectly seared for a golden crust. The dish comes alive with the delicate crunch of fresh bean sprouts and the earthy richness of sautéed mushrooms. A quick stir-fry in a single skillet creates a light, aromatic sauce that ties it all together. Finished with toasted sesame seeds and chopped spring onions, this dish is a harmonious balance of flavors and textures. Serve it over steamed rice or noodles for a wholesome, easy-to-make meal that’s packed with bold, restaurant-quality flavor. This recipe is perfect for fans of tangy chicken dishes and Asian-inspired cuisine.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 2 tablespoons Tamarind paste
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 200 grams Bean sprouts
- 150 grams Button mushrooms (sliced)
- 2 tablespoons Vegetable oil
- 2 stalks Spring onions (chopped)
- 1 tablespoon Sesame seeds (toasted)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Water
Instructions
Marinate the chicken: In a bowl, mix tamarind paste, soy sauce, honey, minced garlic, grated ginger, salt, and black pepper. Add the chicken thighs and coat them evenly. Let it marinate for at least 15 minutes or up to 2 hours in the refrigerator.
Heat a large skillet or wok over medium heat and add 1 tablespoon of vegetable oil. Sear the chicken thighs for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the sliced mushrooms for 3 minutes until they release their moisture and start to brown slightly.
Add the bean sprouts to the skillet and stir-fry for another 2 minutes until just tender but still crisp.
Return the chicken to the skillet and add 3 tablespoons of water to create a light sauce. Stir to combine and cook for an additional 5-7 minutes, or until the chicken is fully cooked through (internal temperature of 75°C or 165°F).
Adjust seasoning with salt and black pepper if needed.
Garnish with chopped spring onions and toasted sesame seeds before serving.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 47.5 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 208 mg | 16% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2450 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
