Equipment
Ingredients
Tamarind Glaze
- 45 g tamarind paste
- 30 ml fish sauce
- 20 g brown sugar
- 60 ml water
- 8 g cornstarch
Stir-Fry
- 500 g chicken breast, sliced thinly against the grain
- 30 ml neutral oil
- 1 yellow onion, sliced
- 4 garlic, minced
- 2 heirloom tomato, cut into wedges
- 200 g green beans, trimmed and halved
- 200 g bok choy, ends trimmed and leaves separated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 395 kcal
- Protein
- 30 g
- Carbohydrates
- 27 g
- Fat
- 20 g
- Fiber
- 5 g
- Sugar
- 16 g
- Sodium
- 714 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 80 mg
- Potassium
- 858 mg
- Calcium
- 126 mg
- Iron
- 2.6 mg
- Magnesium
- 91 mg
- Phosphorus
- 305 mg
- Zinc
- 1.5 mg
- Vitamin A
- 160 mcg
- Vitamin C
- 44 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 45 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.24 mg
- Niacin
- 13.5 mg
- Folate
- 67 mcg
- Water
- 240 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the tamarind paste, fish sauce, brown sugar, water, and cornstarch. Whisk thoroughly until the cornstarch and sugar are completely dissolved. Set aside for at least 5 minutes to allow flavors to meld.
Heat half of the neutral oil in a wok over medium-high heat. Add the sliced chicken breast in a single layer. Sear without moving for 2 minutes, then toss and continue cooking until browned and the internal temperature reaches 74 C or 165 F. Remove the chicken from the wok and set aside on a plate.
Add the remaining oil to the wok. Add the sliced yellow onion and minced garlic. Sauté constantly until the onions are translucent and the garlic is fragrant, taking care not to burn the garlic.
Add the green beans and heirloom tomato wedges to the wok. Stir-fry aggressively until the tomatoes just begin to blister and release their juices, and the green beans turn bright green and tender-crisp.
Return the cooked chicken and any resting juices to the wok. Give the tamarind glaze a quick stir to recombine the cornstarch, then pour it over the mixture. Toss continuously as the liquid comes to a boil and reduces into a thick, glossy sauce coating the ingredients.
Remove the wok from the heat immediately. Add the bok choy leaves and fold them into the hot mixture until they wilt gently from the residual heat. Serve hot alongside steamed jasmine rice.
Chef's Notes
- Tamarind paste comes in many forms. If using a highly concentrated tamarind extract instead of standard cooking paste, you will need to reduce the quantity significantly to avoid an overly acidic dish.
- Heirloom tomatoes add a wonderful natural sweetness and acidity that perfectly complements the tamarind. Letting them blister slightly in the hot wok develops a deeper umami flavor and creates a natural secondary sauce.
- To keep the chicken breast incredibly tender, consider velveting the meat by tossing the raw slices with a pinch of baking soda and a teaspoon of soy sauce 15 minutes prior to cooking.
Storage
Refrigerator: 3 days — Store in an airtight container. The bok choy will continue to soften over time.
Reheating: Reheat gently in a pan over medium heat until warmed through, or microwave in 30-second intervals.
Troubleshooting
Sauce is overwhelmingly sour
Cause: Tamarind paste concentrations vary significantly between different brands
Fix: Stir in an extra teaspoon of brown sugar and a small splash of water, simmering briefly until balanced
Prevention: Taste your specific tamarind paste before mixing the sauce and adjust the sugar quantity accordingly
Chicken is dry and tough
Cause: Overcooking the chicken breast slices during the initial sear
Fix: Cannot be fixed
Prevention: Ensure the wok is sufficiently hot before adding the chicken, and remove it promptly once it reaches safe internal temperature
Cultural Context
Sinigang is a beloved indigenous Filipino soup renowned for its distinctively sour and savory broth, traditionally soured with tamarind, calamansi, or guava. This stir-fry takes those iconic flavor profiles and applies them to a fast, dry cooking method. It captures the comforting, mouth-watering essence of a classic weeknight sinigang while offering a fresh, vibrant twist suited for a single wok.
