Tamarind Chicken With Bean Sprouts Mushrooms Recipes

Steps:

• In a small bowl, combine first four ingredients. Set aside.
• Heat oil in a wok over high heat. Add the chicken and stir-fry for 5 minutes.
• Add the mushrooms, onion, and garlic; stir-fry for an additional 2-3 minutes.
• Add the sauce, and stir until it just begins to simmer. Remove from heat, then stir in bean sprouts and habanero pepper.
• Serve over brown rice.

Steps:

• 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.

Steps:

• In a wok or large heat 1 1/2 tablespoons oil over high heat; add sprouts and cook, stirring quickly and frequently, until lightly browned and tender, 1 to 2 minutes. transfer sprouts to plate and keep warm.
• To same wok add remaining oil and heat for 30 seconds to 1 minute; add chicken, garlic, carrots and ginger and stir-fry for 2 minutes.
• Add scallions and continue stir-frying until chicken is tender and browned on all sides, 2 to 3 minutes longer.
• Add soy sauce (to taste) and honey and mix well; cook, stirring constantly for 1 minute longer.
• Top warm sprouts with chicken mixture.