Ingredients
- 3/4 cup tamarind puree
- 3/4 cup brown sugar
- 2 tablespoons naturally brewed soy sauce
- 1 tablespoon minced ginger
- 1 1/2 pounds dark chicken meat, skin removed, 1 inch dice
- 1 large yellow onion, 1 inch dice
- 1 red bell pepper, 1 inch dice
- 1 yellow bell pepper, 1 inch dice
- House rice (white/brown rice combo)
- Canola oil to cook
- Kosher salt and freshly ground black pepper to taste
Directions
-
In a bowl, combine tamarind, sugar, naturally brewed soy sauce and ginger; add chicken and marinate for 20 minutes. In a hot wok coated lightly with oil, stir fry the onion and ginger. Add the chicken with a slotted spoon, reserving marinade. Cook until almost cooked through, about 4 minutes, and add peppers and rest of marinade. Bring to a simmer and check for flavor. Serve on house rice.