Chicken And Shrimp With Tamarind And Pineapple

• 1 tbsp peanut oil
• 1 lb chicken thigh fillets, sliced
• 12 None raw shrimp, peeled, deveined, butterflied
• 1 None long red chili, finely chopped
• 2 cloves garlic, minced
• 1/3 cup tamarind concentrate
• 2 tbsp kecap manis (sweetened soy sauce)
• 1 tbsp honey
• 1/2 None pineapple, peeled, cored, chopped
• 1 head bok choy, leaves separated
• None None steamed rice, to serve
• None None sliced spring onion, to serve

1. Heat peanut oil in a wok or large frying pan over high heat. Stir-fry chicken in 2 batches for 3-4 mins, until browned. Set aside.
2. Add shrimp and stir-fry for 1-2 mins, until almost cooked. Add chili and garlic. Cook for 1 min, until fragrant and shrimp are pink. Return chicken to wok along with tamarind concentrate, kecap manis and honey. Stir-fry for 2-3 mins, until combined.
3. Add pineapple and bok choy to wok and toss to combine. Serve with steamed rice and sprinkled with spring onion.

peanut oil, chicken thigh, shrimp, long red chili, garlic, tamarind concentrate, manis, honey, pineapple, bok choy, steamed rice, spring onion

Taken from recipes-plus.com/api/v2.0/recipes/34310 (may not work)