Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 680 grams of boneless, skinless chicken thighs into 1-inch pieces and set them aside.

2. 2

   Mince 4 cloves of garlic and grate 2 inches of fresh ginger, then set them aside separately.

3. 3

   In a small bowl, whisk together 3 tablespoons of tamarind paste, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of brown sugar to create the sauce.

4. 4

   Heat 1 tablespoon of vegetable oil in a large wok over high heat until shimmering, then add the chicken pieces and stir-fry for 4-5 minutes until browned and mostly cooked through, removing them from the wok and setting them aside.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the wok, then add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.

6. 6

   Add 450 grams of asparagus cut into 1.5-inch pieces and 225 grams of sliced shiitake mushrooms to the wok, stir-frying for 3-4 minutes until tender-crisp.

7. 7

   Return the cooked chicken to the wok, pour in the prepared tamarind sauce, and bring to a simmer while dissolving 1 tablespoon of cornstarch in 2 tablespoons of water to create a slurry; stir the cornstarch slurry into the simmering sauce and cook for 1 minute until thickened.

8. 8

   Stir in 1 teaspoon of sesame oil, garnish with 2 sliced green onions and 1 teaspoon of toasted sesame seeds, and serve immediately.