Chicken And Shrimp With Tamarind And Pineapple - cooking recipe

Ingredients

1 tbsp peanut oil
1 lb chicken thigh fillets, sliced
12 None raw shrimp, peeled, deveined, butterflied
1 None long red chili, finely chopped
2 cloves garlic, minced
1/3 cup tamarind concentrate
2 tbsp kecap manis (sweetened soy sauce)
1 tbsp honey
1/2 None pineapple, peeled, cored, chopped
1 head bok choy, leaves separated
None None steamed rice, to serve
None None sliced spring onion, to serve

Preparation

Heat peanut oil in a wok or large frying pan over high heat. Stir-fry chicken in 2 batches for 3-4 mins, until browned. Set aside.
Add shrimp and stir-fry for 1-2 mins, until almost cooked. Add chili and garlic. Cook for 1 min, until fragrant and shrimp are pink. Return chicken to wok along with tamarind concentrate, kecap manis and honey. Stir-fry for 2-3 mins, until combined.
Add pineapple and bok choy to wok and toss to combine. Serve with steamed rice and sprinkled with spring onion.