Sticky Sweet & Sour Tamarind Chicken
with Garlic Rice & Asian Greens
- Milk
- Soy
- Gluten(Wheat)
- Gluten
- May contain traces of allergens
- Eggs
- Milk
- Fish
- Soy
- Almond
- Traces of Cashew
- Wheat
- Sesame
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
A saucy chicken with rice needs an extra large bowl because more is more for this dish. With a sweet and sour tamarind sauce you’re going to need an A-team of veggies and chicken to match it. A fluffy rice, fragranced with garlic, can help fill up the bowl and cradle the chicken and veggies.
Ingredients
3 clove
garlic
1 packet
jasmine rice
½
fresh chilli (optional)
1 bag
green beans
1 packet
chicken breast
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat))
½ packet
tamarind paste
(May be present: Eggs, Milk, Fish, Soy, Almond, Cashew, Wheat, Sesame)
1 packet
soy sauce mix
(Contains: Gluten, Soy May be present: Eggs, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
sweet chilli sauce
1 packet
Crispy Shallots
1 bag
Asian Greens
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water
1 tsp
brown sugar
Nutrition
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice fresh chilli (if using). Trim green beans. Roughly chop Asian greens. • Cut chicken breast into bite-sized chunks. • In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until tender, 4-5 minutes. • Add Asian greens and remaining garlic, and cook until tender and fragrant, 1-2 minutes. Season. • Transfer to a plate and cover to keep warm.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Meanwhile, in a small bowl, combine soy sauce mix, tamarind paste (see ingredients), sweet chilli sauce and the brown sugar.
• Reduce the heat to medium-low, then add tamarind sauce mixture and cook until slightly reduced, 1-2 minutes.
• Divide garlic rice and Asian greens between bowls. • Top with sticky sweet and sour tamarind chicken. • Garnish with crispy shallots and fresh chilli to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-and-sour tamarind sauce is a real crowd-pleaser, though some reviewers found it a little too sweet; consider reducing or omitting the brown sugar to suit your taste.
- Ease of prep: This is a straightforward weeknight cook with simple steps, though some reviewers noted it requires a few pans and a bit more hands-on time than expected.
- Suggestions: Add lime juice or extra chilli to balance the sweetness and boost acidity; some reviewers also stirred the vegetables through the chicken to bulk out the dish.
- Next-day meals: Leftovers keep well and some reviewers noted the flavours deepened nicely the next day.
- Rice: Some reviewers found the absorption method tricky and recommend using a rice cooker for consistently fluffy results.
- Portions: Several reviewers felt the vegetable quantity was light, especially for four people, and added extra greens or mushrooms to round out the meal.
