TAMARIND & LEMONGRASS CHICKEN STIR FRY
INGREDIENTS: Chicken mix: 2 packs boneless, organic chicken thighs cut into pieces, 2 tbs oyster sauce, 3 tbs brown sugar, 2 tbs crushed red pepper, 2 tbs crushed garlic, 2 tbs lemon grass paste, 2 tbs sesame oil.
Sauce: 1/2 cup chicken stock & 3 tbs tamarind chutney.
1/4 cup light olive oil.
Vegetables: 1 carrot, 1 bunch of asparagus, 1 red pepper and 6 cloves chopped garlic.
Garnish: 1 cup fresh cilantro.
Put the chicken mix in a freezer bag and marinate for at least one hour. Heat up the sauce and set aside. Slice the veggies into match stick pieces.
Heat the oil and sauté the veggies until soft. Set aside. Drain the chicken mix and sauté on a high heat until cooked thoroughly. Add veggies and sauce, garnish with cilantro and put over rice.
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