Chicken And Tamarind Stir-Fry - cooking recipe

Ingredients

2 cups jasmine rice
1 1/2 lbs boneless skinless chicken breasts, thinly sliced
1 tbsp tamarind concentrate
3 cloves garlic, crushed
2 None fresh small red Thai chili peppers, thinly sliced
2 tsp sugar
1 tbsp lime juice
1 tbsp peanut oil
1 large onion, thickly sliced
1/2 cup loosely packed fresh cilantro leaves

Preparation

Cook rice in large saucepan of boiling water, uncovered, until just tender; drain.
Combine chicken, tamarind, garlic, chili pepper, sugar and lime juice in medium bowl.
Heat half of the oil in wok on high heat. Stir-fry chicken mixture, in batches, until browned all over and cooked through. Remove from wok.
Heat remaining oil in wok. Stir-fry onion until just softened. Return chicken to wok; toss gently to combine.
Serve chicken mixture with rice. Sprinkle with cilantro and serve with lime wedges, if desired.