Tamarind Marinated Chicken
with cauliflower rice / baby bok choy
A tamarind and aminos marinade tenderizes the chicken in this recipe and gives it a great sour / salty flavor. It also doubles as a sauce which is a great finish to the dish.
Smarts: We've added instructions for the grill just in case it's warm enough for you to get outside, but if not, these are just as good cooked on the stove top.
Ingredients
- Cashews, roasted and unsalted - 1/4 cup , finely chopped
- Garlic - 1 clove , chopped
- Tamarind concentrate - 3 Tbsp (find this at an international market or on Amazon)
- Bragg's / coconut aminos - 3 Tbsp
- Oil, cooking - 2 Tbsp
- Red pepper flakes (opt) - 1/4 tsp
- Honey - 2 tsp
- Skewers, metal or bamboo (opt) - 8
- Limes - 1 , wedges
- Chicken breast tenders - 1 1/2 lbs (sub boneless, skinless chicken breasts, sliced)
- Cauliflower, small - 1 head , florets
- Butter - 1 Tbsp
- Oil, cooking - 1 Tbsp
- Baby bok choy - 12 oz , halved
- Oil, cooking - 1 Tbsp
Prep
-
Soak skewers - (Skewers are optional; you can also cook the chicken in a skillet on the stovetop.) If using bamboo skewers on an outdoor grill, soak skewers in water for 30 minutes before cooking. This will help prevent the skewers from burning.
-
Cashews / Garlic / Limes - Prep as directed. Store separately. (Can be done up to 5 days ahead)
-
Make marinade - Combine garlic, tamarind, aminos, cooking oil (the portion for the marinade) and red pepper flakes. (Can be done up to 5 days ahead)
-
Marinate chicken - Tenderize chicken with a fork. If using whole chicken breasts, slice into strips. Combine with half the marinade (reserve the other half for sauce). Marinate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)
-
Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)
-
Make sauce - Whisk cashews and honey into reserved half of marinade. (Can be done up to 2 days ahead)
-
Bok choy - Halve bok choy lengthwise and then rinse thoroughly in cold water in case any dirt got trapped in the stems. Drain. (Can be done up to 3 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
If using skewers, thread chicken onto skewers.
-
If cooking on the stovetop: Heat a grill pan or skillet over medium-high heat. Brush pan with oil (the portion for the bok choy). Sear bok choy on both sides until tender. Season with some salt and set aside. Brush grill with oil (the portion for the chicken) and place chicken on pan. (Discard the portion of marinade that was mixed with chicken.) Cook chicken for 3 to 5 minutes on each side, until cooked through.
-
If cooking on a grill: Heat a grill to 500F / 260C degrees. Brush grates with oil (the portion for the bok choy). Sear bok choy on both sides until tender. Season with some salt and set aside. Brush grill with oil (the portion for the chicken) and place chicken on pan. (Discard the portion of marinade that was mixed with chicken.) Cook chicken for 3 to 5 minutes on each side, until cooked through.
-
If cauliflower rice was made ahead, reheat in the microwave.
-
Serve chicken over cauliflower rice with bok choy on the side. Enjoy sauce over the top of the entire dish.
Reviews
Ratings
0 reviews