Tamarind-Glazed Chicken Stir-fry

Sunday, May 20, 2012

4 fillets skinless chicken breast
1 tsp sinigang sa Sampalok mix
1 tbsp fish sauce (patis)
3 tbsp brown sugar
1/2 tbsp cornstarch, dissolved in /2 cup water
1 medium onion, diced
1/4 cup diced bell pepper
salt and pepper to taste
1/4 cup cashew nuts, chopped (leave some whole for garnish) (I used garlic nuts)

Cut chicken fillet into 1-inch bite sized pieces. Mix together sinigang mix, fish sauce, brown sugar, and dissolved cornstarch. Add sauce mixture to chicken pieces (enough to coat the pieces) and let it stand in the chiller for about 30 minutes.

Over high heat, saute chicken pieces until light brown. set aside.
In the same pan, saute onions and bell pepper. Add chicken pieces and sauce; let simmer until sauce thickened and chicken pieces are cooked. If sauce becomes too thick and chicken is still uncooked, just add a bit more water.

Adjust seasoning according to taste. Add chopped cashew nuts and mix well. Garnish with whole cashew nuts, if desired.

Recipe Credits: Yummy Magazine, October 2011

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