We needed a quick dinner tonight, and this was what I came up with:

Serves 4

800g chicken breast fillets, sliced thinly
A generous teaspoon of crushed garlic
1-2 small red chillies, depending on how hot you like your food
2 tsp palm sugar (or use brown sugar)
1 tablespoon lime juice
1 tablespoon tamarind puree
1 tsp fish sauce
1 thickly sliced onion
1/2 cup coriander leaves
2 bunches pak choy, washed and sliced into bite-sized pieces
Oil for cooking

Place garlic, chilli, palm sugar, lime juice, fish sauce and tamarind puree in a bowl and mix well. Add chicken and stir to coat. Steam the pak choy in a microwave for 2 minutes and set aside. Heat a wok and add a tablespoon of oil. Stir-fry chicken in 3-4 batches until browned and cooked through. Add a little more oil if needed and stir-fry the onion until softened. Add cooked chicken again and stir to heat through, then add pak choy and chopped coriander.

Serve with steamed rice, extra coriander leaves and lime wedges. You might also want to add a little more fish sauce, depending on how salty you like your food.