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Tamarind Chicken With Bean Sprouts & Mushrooms

  • 15minutes
  • 445calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, E, P
MineralsZinc, Copper, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 118 1/59 ml tamarind paste

  2. 118 1/59 ml water

  3. 14.79 ml soy sauce

  4. 14.79 ml brown sugar

  5. 29 1/28 ml olive oil

  6. 453 1/29 g boneless skinless chicken breast , cut into bite-sized pieces

  7. 226.79 g mushrooms , sliced

  8. 1 medium onion , sliced

  9. 3 garlic cloves , minced

  10. 473.18 ml bean sprouts

  11. 1 habanero pepper , seeded & chopped

  12. 709.77 ml cooked brown rice

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine first four ingredients. Set aside.

  2. Heat oil in a wok over high heat. Add the chicken and stir-fry for 5 minutes.

  3. Add the mushrooms, onion, and garlic; stir-fry for an additional 2-3 minutes.

  4. Add the sauce, and stir until it just begins to simmer. Remove from heat, then stir in bean sprouts and habanero pepper.

  5. Serve over brown rice.

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