Spicy Lemongrass Tamarind Chicken

4 Servings
100% would make this recipe for Spicy Lemongrass Tamarind Chicken again.

This dish is flavorful and colorful. It pleases both the eyes and the taste buds.

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Spicy Lemongrass Tamarind Chicken Ingredients

Marinade	3 cloves garlic minced
1 1/2 tablespoons Fish sauce	1 medium red chili deseeded, then cubed
1 tablespoon sugar	1 small bell pepper deseeded, then cubed
2 teaspoons chili flakes - dried	1/2 cup chicken stock
1/4 teaspoon black pepper - freshly ground	2 tablespoond Tamarind juice
1 stalk Lemongrass - inner part, thinly sliced	1 tablespoon sugar
Chicken	Garnish
1 pound chicken thighs boneless & sliced into bite-sized pieces	4 sprigs Cilantro
2 tablespoons Vegetable oil

Instructions for Spicy Lemongrass Tamarind Chicken

Combine the Marinade ingredients in a large bowl and mix well. Place the chicken pieces in the Marinade and mix until well coated. Cover with a cloth and allow to marinate for at least 30 minutes. Overnight is even better.

Heat the oil in a wok or skillet over medium heat, stir-fry the garlic for 1 to 2 minutes until fragrant and golden brown. Add the chicken, chili and bell pepper, increase the heat to high and stir-fry until the chicken is browned, about 2 minutes. Reduce the heat to medium, add the chicken stock, tamarind juice and sugar, and bring the mixture to a boil. Simmer uncovered for about 3 minutes, stirring occasionally, until the chicken is tender and cooked. Remove from the heat.

Transfer to a serving platter, garnish with coriander leaves (cilantro) and serve with steamed rice.

Adapted from: Vietnamese Cooking Made Easy, Periplus Publishing, Singapore

Each (app 3/4 cup) serving (exclusive of rice) contains an estimated:
Cals: 268, FatCals: 101, TotFat: 12g
SatFat: 2g, PolyFat: 2g, MonoFat: 8g
Chol: 94mg, Na: 468mg, K: 562mg
TotCarbs: 15g, Fiber: 2g, Sugars: 11g
NetCarbs: 13g, Protein: 24g

Main Ingredient: ChickenCuisine: Vietnamese