Serves 2–4

The longer you let the bird take on the flavor nuances of the spice rub, the more aromatic your roast chicken will be. So if you can plan ahead, do so. It will be well worth the wait.

Tamarind Stir-Fried Chicken with Mushrooms

2 tablespoons vegetable oil

1–2 whole boneless, skinless chicken breasts, cut into bite-sized cubes

Salt and freshly ground black pepper

1 teaspoon sugar

4 ounces domestic mushrooms, sliced

½ cup sliced onions

1 clove garlic, minced

2 tablespoons Tamarind Concentrate (see recipe on page 18)

2 tablespoons water

1 cup bean sprouts

1 small jalapeño, seeded and minced

¼ cup chopped basil

  1. Heat the vegetable oil in a large sauté pan or wok over high heat. Season the chicken with the salt, pepper, and sugar.
  2. Add the chicken to the pan and stir-fry for 2 minutes. Add the mushrooms, onions, and garlic; continue to cook for an additional 2 to 3 minutes. Add the tamarind and water; stir.
  3. Add the remaining ingredients. Adjust seasonings to taste and serve.