malaysian

Tamarind Chicken Stir Fry with Cabbage and Rice

Name: Tamarind Chicken Stir Fry with Cabbage and Rice
Yield: 1 serving
Cuisine: malaysian
Ingredients: 80 g jasmine rice, uncooked; 160 g water; 160 g chicken thigh, boneless, sliced; 10 g vegetable oil; 8 g garlic, minced; 50 g onion, sliced; 180 g cabbage, shredded; 10 g tamarind concentrate; 12 g soy sauce; 6 g sugar

This stir-fried dish pairs jasmine rice, uncooked with chicken thigh, boneless, sliced, cabbage, shredded and tamarind concentrate. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

88 g Carbohydrates

18 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

80g jasmine rice, uncooked 292 kcal
160g water 0 kcal
160g chicken thigh, boneless, sliced 194 kcal
10g vegetable oil 88 kcal
8g garlic, minced 12 kcal
50g onion, sliced 20 kcal
180g cabbage, shredded 45 kcal
10g tamarind concentrate 7 kcal
12g soy sauce 8 kcal
6g sugar 23 kcal

Cooking instructions

jasmine ricewater
Cook the rice: rinse, then simmer rice with water covered on low until tender (12-15 minutes).
tamarind concentratesoy saucesugar
Mix tamarind concentrate with soy sauce and sugar in a small bowl; set aside.
vegetable oilgarliconion
Heat oil in a wok over medium-high. Add garlic and onion; stir until fragrant.
chicken thighcabbage
Add chicken strips and stir-fry until mostly cooked. Add shredded cabbage and keep tossing until cabbage softens.
jasmine ricechicken thightamarind concentratesoy sauce
Pour in the tamarind sauce and cook 1-2 minutes until glossy and the chicken is cooked through. Serve over rice.