Chicken And Tamarind Stir-Fry

• 2 cups jasmine rice
• 1 1/2 lbs boneless skinless chicken breasts, thinly sliced
• 1 tbsp tamarind concentrate
• 3 cloves garlic, crushed
• 2 None fresh small red Thai chili peppers, thinly sliced
• 2 tsp sugar
• 1 tbsp lime juice
• 1 tbsp peanut oil
• 1 large onion, thickly sliced
• 1/2 cup loosely packed fresh cilantro leaves

1. Cook rice in large saucepan of boiling water, uncovered, until just tender; drain.
2. Combine chicken, tamarind, garlic, chili pepper, sugar and lime juice in medium bowl.
3. Heat half of the oil in wok on high heat. Stir-fry chicken mixture, in batches, until browned all over and cooked through. Remove from wok.
4. Heat remaining oil in wok. Stir-fry onion until just softened. Return chicken to wok; toss gently to combine.
5. Serve chicken mixture with rice. Sprinkle with cilantro and serve with lime wedges, if desired.

jasmine rice, chicken breasts, tamarind concentrate, garlic, chili peppers, sugar, lime juice, peanut oil, onion, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/36584 (may not work)