Hot-and-Spicy Chicken with Peaches
Per serving: 239 calories, 5 g fat, 71 mg cholesterol, 19 g carbs, 898 mg sodium, 29 g protein, 4 g fiber
Martha Stewart Living, September 2000
- 1/4 cup tamarind paste
- 1 vanilla bean, split in half
- 2 tablespoons rice-wine vinegar
- 2 teaspoons light-brown sugar
- 3 tablespoons low-sodium soy sauce
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons canola oil
- 1 whole skinless, boneless chicken breast (12 ounces), cut into 1/2-inch-wide strips
- 1 onion, sliced into 1/4-inch-thick half-moons
- 2-inch piece ginger (3/4 ounce), cut into 1/8-inch-thick matchsticks, plus more, finely chopped, for garnish
- 1/2 green chile, finely chopped, plus more thinly sliced for garnish
- 2 ripe but firm peaches, peeled and cut into 1/2-inch-thick slices
- 10 ounces baby bok choy, cleaned and stems trimmed
- 1 scallion, sliced 1/8-inch thick for garnish
- Place the tamarind paste in a small bowl, add 1/2 cup boiling water. Let stand 20 minutes. Strain into a bowl through fine sieve, pressing the moisture from the paste. Discard contents of sieve. Scrape the vanilla bean into the liquid; add rice-wine vinegar, brown sugar, soy sauce, and pepper, and stir to combine. Set aside.
- Place the wok over high heat. Add the canola oil, swirling to coat wok. Add the chicken, and cook, stirring occasionally, about 5 minutes. Add the onion, ginger, and chile, and cook, stirring constantly, until onion is transparent and chicken is lightly browned, about 3 minutes. Add the reserved tamarind mixture, and let simmer until sauce is reduced and slightly thickened and the chicken is cooked through, about 5 minutes more. Add the peaches, and cook until they are warmed through, about 1 minute more. Transfer chicken and peaches to serving bowls. Clean the wok; add bok choy, and sprinkle with 1 tablespoon water. Saute, stirring continuously, until just wilted, 1 to 2 minutes. Transfer to serving bowls. Serve garnished with fresh chile slices, scallions, and ginger.
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