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Hot-and-Spicy Chicken With Peaches

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Hot-and-Spicy Chicken With Peaches

Ingredients

  • 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
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