Tamarind chicken with stir fry vegetables
A spicy, tangy quick de la quick chicken stir fry which you can whip up in minutes
For 4 you need:
¼ cup peanut oil
2 chicken breasts
1 stalk of lemon grass
2 green chillies
1 tab grated ginger
1 1/2 tab of tamarind concentrate
Juice of 1 lime
2-teasp brown sugar
Bunch of bok choy or broccolini
Bunch of beans if you like too
Serve with steamed rice
·Finely slice the lemongrass and the chillies into the size of Nicole Ritchie …tiny
·Then grate the ginger and cut up the chicken into strips as thin as Lindsay Lohan
·Better chop the bok choy
·Get the rice cooking because it can always sit there having a rest while you cook the chicken.
·Time for a wine in one hand and wok in the other
·Ok now you may proceed
·Heat some oil in a wok and then stir fry the chicken
·Remove the chicken from the wok and then add more oil with the lemon grass, the ginger, the chilli, and give that a good old stir fry till it’s cooked and smells fragrant and delicious, say about 3 minutes
·Whack the chicken pieces back and add the tamaraind, lime juice, sugar and beans and bok choy give that a whirl around too.
·Smell it and you know it’s ready, but don’t let those vegetables get too soft.
·Serve it up on a bed of steamed rice
Now how good is that? Slimming and delicious (tell that to Nicole and Lindsay, bless)
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