Wish you could cook fondue like a Swiss pro? Try this simple, reliable approach to prepare the best dinner for cheese lovers! It’s amazing to see how acidic wine and rich, buttery cheeses pair together. It’s just enjoyable to eat stuff off the end of an extremely long fork, in addition to the fantastic flavor and texture! Customizing the tray of “dippables” to your preferences, such as adding apple slices, grapes, sausage, baby potatoes, broccoli, cauliflower, or cauliflower florets, is half the enjoyment of this.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 3 tablespoons soy sauce
- 4 teaspoons all-purpose flour
- 14 ounces chicken breasts, cut into bite-sized pieces
- ⅓ cup water
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 teaspoons tamarind paste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 fresh green chile pepper, or more to taste
- ½ teaspoon grated ginger
Instructions
- Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
- Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
- Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 455 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 1 g |
| Protein | 45 g |
| Saturated Fat | 3 g |
| Sodium | 2553 mg |
| Sugars | 15 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect with gluten free ingredients as well! I used ORGAN brand all purpose flour and gf soy sauce. When I mixed the soy sauce and water, it created such a gluey thick paste that I couldn’t actually rub it on the chicken. I altered that step, and first sprinkled chicken with flour, and then added the soy suace and mixed it together. It mixed well. I added an extra teaspoon of ginger, two extra tablespoons of sugar and one extra tablespoon of tamarind paste. I also used ginger paste instead of the actual cloves. It was so much tastier! My personal alteration was adding steamed brocoli and carrot in at the very end without cooking it further, and garnishing it with red pepper flakes, Coriander and spring onion. It was absolutely delicious!!