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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai 3-flavoured Chicken

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Three is the magic number with this simple stir-fry: it’s deliciously sweet, sour and spicy! Serve with some steamed rice on the side for a winner of a weeknight dinner. 

WATCH THIS RECIPE

THAI 3-FLAVOURED CHICKEN

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

400g chicken breast fillets, cut into strips

¼ cup plain flour

vegetable oil for shallow frying

sea salt

sliced spring onions to serve

 

Three-flavoured sauce

3 long red chilies, roughly chopped

6 garlic cloves, roughly chopped

3 tbsp tamarind concentrate*

2 tbsp fish sauce

2½ tbsp white sugar

2 tbsp vegetable oil

Steps

For the 3-flavoured sauce, use a mortar and pestle to bruise the chillies and garlic to form a very rough paste (it should still be a little chunky). Set aside.  In a separate bowl, combine tamarind paste, fish sauce and sugar.

Season the chicken with salt and toss with the flour until evenly coated. Heat a 1cm depth of oil in a frying pan over medium-high heat. Shallow fry the chicken (in batches if necessary) for about 3 minutes or until golden and just cooked through.  Drain the chicken on paper towel.

Heat the 2 tablespoons of vegetable oil in a wok or large frying pan over high heat.  Add chilli and garlic paste and stir-fry for 30 seconds or until softened slightly.  Add the tamarind mixture and stir-fry for another minute.

Add the chicken and toss to coat.  Transfer to a serving plate and sprinkle with spring onions.

Note Icon

Notes:

– Tamarind concentrate is available in the Asian section of most supermarkets or from an Asian grocer.

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