Ingredients
1 lb boneless, skinless chicken thighs, excess fat removed and cut into bite sized pieces
1” ginger, finely minced
1 jalapeño, deseeded and finely minced
4 garlic cloves, finely minced
2 TBs tamarind paste
3 TBs honey
3 TBs soy sauce
1 TB fish sauce
1 TB rice vinegar
1 naval orange, zested & juiced
½ TB ground cinnamon
1 tsp coriander
1 TB cornstarch
1 TB olive oil
4 – 6 packs of ramen noodles (depending on how many noodles you want!)
cilantro, to garnish
Instructions
In a medium bowl, whisk together the ginger, jalapeño, garlic, tamarind paste, honey, soy sauce, fish sauce, rice vinegar, orange zest and juice, ground cinnamon, coriander, and cornstarch.
Heat the olive oil in a large wok or saucepan over medium heat. Add the chicken and lightly season with salt. Cook, stirring often, until browned on all sides ~ about 5 minutes. Add the tamarind sauce and stir to thoroughly coat the chicken. Bring to a boil, stir, and then cover. Reduce the heat to low and let simmer for 10 minutes, or until the chicken is cooked through.
While the chicken finishes cooking, make the ramen according to the package, discarding the seasoning pack. Drain and divide into bowls. Top with the chicken and sauce and toss to combine and coat the noodles in sauce. Garnish with cilantro, if desired. Pair with your preferred vegetables ~ goes great with sautéed bok choy or pan-seared green beans!
Serve immediately. Enjoy!
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