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.

Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

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

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