Tamarind Chicken With Bean Sprouts & Mushrooms

• 1/2 cup tamarind paste
• 1/2 cup water
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 8 ounces mushrooms, sliced
• 1/2 medium onion, sliced
• 3 garlic cloves, minced
• 2 cups bean sprouts
• 1 habanero pepper, seeded & chopped
• 3 cups cooked brown rice

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.

tamarind paste, water, soy sauce, brown sugar, olive oil, chicken breast, mushrooms, onion, garlic, bean sprouts, pepper, brown rice

Taken from www.food.com/recipe/tamarind-chicken-with-bean-sprouts-mushrooms-488661 (may not work)