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Chinese Tamarind Chicken

Chinese Tamarind Chicken

Rating
4rating out of 5

(348 reviews from our customers)

Prep Time

30 min

Cuisine

Chinese

This speedy yet satisfying midweek stir-fry uses sour tamarind; a tropical pod that’s widely used in Asian cuisine. It lends depth and tartness of flavour; balancing beautifully with the soy sauce, sesame and a just a touch of sugar.

Prep Time

30 min

Cuisine

Chinese

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 onion
Red-pepper
1 red pepper
fresh-ginger
15g root ginger
Soy-sauce-sachet
3 soy sauce sachets (24ml) †
fresh-coriander
10g fresh coriander
British diced chicken 2
250g British diced chicken breast
5-spice
1 tbsp 5 spice mix
Tamarind
1 tbsp tamarind paste
basmati-rice
150g basmati rice
Sesame-oil
1 tbsp toasted sesame oil †
You Will Need
Pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 red pepper
  • 15g fresh root ginger
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 10g coriander
  • 250g British diced chicken breast
  • Chinese five spice mix
  • 1 tamarind paste sachet (15g)
  • 130g basmati rice
  • 1 toasted sesame oil sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 628 kJ
148 kcal
2092 kJ
494 kcal
Fat
of which saturates
3.1 g
0.5 g
10.2 g
1.8 g
Carbohydrate
of which sugars
20.8 g
2.8 g
69.2 g
9.2 g
Fibre 1 g 3.4 g
Protein 10.8 g 35.9 g
Salt 0.61 g 2.04 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 red pepper
red pepper
15g fresh root ginger
ginger
1 soy sauce sachet (8g)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
10g coriander
coriander(100%)
250g British diced chicken breast
chicken breast fillet (100%)
Chinese five spice mix
STAR ANISE, CINNAMOM, FENNEL, BLACK PEPPER, CLOVE
1 tamarind paste sachet (15g)
light brown soft sugar, tamarind concentrate, ginger puree, garlic puree, water, green jalapeno chilli puree,orange juice concentrate, cornflour, salt, citric acid, potassium sorbate
130g basmati rice
basmati rice
1 toasted sesame oil sachet (15ml)
sesame seed (100%)
Allergens
  • Allergens highlighted by † (gluten, soya, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Add the rice, 360ml (720ml) of water and salt (optional) to a pot with a lid on a high heat and bring to the boil

Once boiling, reduce the heat to a simmer and cover for 15-20 min or until the water is absorbed

Check to prevent over-cooking and once done, set aside until step 7

2

Place the diced chicken in a bowl

Add the five spice and 1/4 tsp (1/2 tsp) of salt and 1/2 tsp (1 tsp) of pepper to taste

Mix well with a fork and set aside for step 6

3

Peel the onion(s) and ginger and chop both finely

Remove the pepper's stem(s) and seeds and slice thinly

Mix together the soy, sesame oil, tamarind paste, and 1 tsp (2 tsp) of sugar in a bowl for step 6

4

Add 1-2 tbsp of vegetable oil to a large pan or wok on a high heat

Once the oil is hot, add the chicken and sear for 1-2 min, or until browned all over

Remove with a slotted spoon, set aside and retain the pan with the oil for step 6

5

Return the pan to a high heat and cook the onion and ginger for 1 min, stiring to prevent burning

Add just enough water to the pan to add moisture and to lift the bits off of the bottom

Add the pepper and cook for 1-2 min, or until browned with a slight bite

6

Add the seared chicken and soy mixture

Add 100ml (150ml) of water to the pan and cook for 1 min

Reduce the heat and simmer gently for 3-4 min or until the chicken is cooked through

7

Fluff the rice with a fork and add to the chicken pan

Mix everything together quicky and remove from the heat

Tip: If the stir-fry is too dry gradually add a few tbsp of water

Roughly chop the coriander

8

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Serve the stir-fry steaming hot

Garnish with coriander

Enjoy!

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