Crispy Tamarind Chicken Cashew Skillet
Golden chicken, snap peas, and cashews meet a tangy tamarind glaze in a 34-minute weeknight skillet.
Prep: 12 · Cook: 22 · Total: 34 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (116 reviews)
INSPIRED BY
An original weeknight skillet built around crisp chicken, fresh snap peas, and a bright tamarind glaze.
Story
Casey likes a skillet sauce that can make a regular Tuesday feel thoughtfully planned. Tamarind gives this chicken a tangy-sweet edge, while cashews and snap peas keep every bite lively. Spoon it over rice and let the glaze do the heavy lifting.
By Casey
Ingredients
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 3/4 teaspoon kosher salt
- 2 tablespoons neutral oil, divided
- 2 tablespoons tamarind concentrate
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 8 ounces snap peas, strings removed
- 1/3 cup roasted cashews
- 2 scallions, sliced
- Cooked jasmine rice, for serving
Instructions
- Toss the chicken with cornstarch and salt, then whisk the tamarind, soy sauce, honey, lime juice, ginger, and garlic in a small bowl.
- Heat 1 tablespoon oil in a large skillet over medium-high heat and sear half of the chicken for 4 minutes per side until browned and cooked through.
- Transfer the chicken to a plate, add the remaining oil, and sear the rest of the chicken, then transfer it to the plate.
- Add the snap peas to the skillet and stir-fry for 3 minutes until bright green with a little bite.
- Return all the chicken to the skillet, pour in the tamarind glaze, and toss for 2 minutes until glossy and bubbling.
- Fold in the cashews and scallions, then serve over jasmine rice.
Chef Tips
- Work in two batches so the chicken browns instead of steaming.
- Tamarind concentrate varies in strength, so taste the glaze and add a pinch of sugar if it is very sharp.
- Swap snap peas for broccoli florets or thin green beans.
- Keep cashews out of the skillet until the end so they stay crunchy.
Cook's Notes
- Cut chicken evenly.
- Sear in batches.
- Taste the tamarind glaze before adding it.
- Add cashews at the finish.