Ingredients

• 3/4 cup tamarind puree
• 3/4 cup brown sugar
• 2 tablespoons naturally brewed soy sauce
• 1 tablespoon minced ginger
• 1 1/2 pounds dark chicken meat, skin removed, 1 inch dice
• 1 large yellow onion, 1 inch dice
• 1 red bell pepper, 1 inch dice
• 1 yellow bell pepper, 1 inch dice
• House rice (white/brown rice combo)
• Canola oil to cook
• Kosher salt and freshly ground black pepper to taste

Directions

1. In a bowl, combine tamarind, sugar, naturally brewed soy sauce and ginger; add chicken and marinate for 20 minutes. In a hot wok coated lightly with oil, stir fry the onion and ginger. Add the chicken with a slotted spoon, reserving marinade. Cook until almost cooked through, about 4 minutes, and add peppers and rest of marinade. Bring to a simmer and check for flavor. Serve on house rice.

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