Comfort Food: Chicken Stir Fry with rice

I find myself constantly craving Chinese stir fried chicken from the hawker stalls in Malaysia. No one can cook it as well as the hawkers...but here's my rendition of the flavours I remember best: sweet, salty and spicy. 

You will need: 

Boneless chicken breasts (200 gms) approx.

Spring onions 2-3 whole stalks (chopped) 

Fresh Red chilies (optional) 

Fresh Basil Leaves 

Red onion - 1 chopped into small pieces

Paprika powder

Vegetables of your choice

Soy sauce

Garlic - 4 cloves - crushed

Tamarind Paste (Real Thai brand - pic is provided) 

Half a teaspoon of honey to balance the flavours

Steamed broccoli

A pinch of salt

Satay stir fry sauce - 1 tbsp.

Boiled rice or noodles to serve with.

Instructions: 

Heat a large non stick pan and pour a generous amount of cooking oil. Add the red onion and sauté till transparent. Then add half of the crushed garlic. Add some basil leaves. Throw in the diced chicken. Now sprinkle a good amount of paprika powder. Add the spring onions and dark soya sauce. Add some water to the mix and cover for about 5 minutes or till the chicken is cooked. 

Once the chicken is cooked and comes apart easily, add half a teaspoon of honey, the tamarind sauce, and the chopped red chilies (remove the seeds if you find them too hot). 

Also add some satay sauce which has sesame oil in it (this is me experimenting). Add a pinch of salt and stir thoroughly. 

Add some more garlic pieces, stir in the rest of the vegetables including the broccoli. Stir for a minute and remove from the flame. 

Now it's ready to eat!