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singaporean

Tamarind Chicken and Pineapple Stir Fry with Rice

This stir-fried dish pairs chicken thigh, boneless, skinless, bite-size pieces with jasmine rice, pineapple chunks and tamarind concentrate. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

48 g Protein
84 g Carbohydrates
18 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 200g chicken thigh, boneless, skinless, bite-size pieces 242 kcal
  • 60g jasmine rice (dry) 219 kcal
  • 140g pineapple chunks 70 kcal
  • 60g onion, sliced 24 kcal
  • 6g garlic, minced 9 kcal
  • 18g tamarind concentrate 13 kcal
  • 10g light soy sauce 7 kcal
  • 8g sugar 31 kcal
  • 8g cooking oil 71 kcal
  • 1g white pepper, ground 3 kcal
  • 220g water 0 kcal

Cooking instructions

  1. jasmine rice (dry)water
    Cook rice in a small saucepan with the measured water until tender, about 12-15 minutes.
  2. tamarind concentratelight soy saucesugarwater
    Whisk tamarind concentrate with water, soy sauce, and sugar to make a tangy sauce.
  3. chicken thighcooking oil
    Heat oil in a skillet over medium-high heat. Add chicken and sear until browned, 4-5 minutes.
  4. oniongarlic
    Add onion and garlic and stir-fry 1 minute.
  5. chicken thighpineapple chunkstamarind concentratelight soy sauce
    Add pineapple and pour in the tamarind sauce. Simmer until chicken is cooked through and sauce thickens slightly, 2-3 minutes.
  6. chicken thighjasmine rice (dry)pineapple chunkswhite pepper
    Season with white pepper. Serve the tangy chicken and pineapple over rice.

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