Think sinigang mix is just for soups? Not quite—it can be used as a seasoning for stir-fries, roasts, and grilled dishes. Add it to impart a delightful sour punch.
Serves 2 to 3
Prep Time 15 minutes
Cooking Time 10 minutes
4 fillets skinless chicken breast
1 teaspoon sinigang sa sampalok mix
1 tablespoon fish sauce (patis)
3 tablespoons brown sugar
1/2 tablespoon cornstarch,
dissolved in 1/2 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)
1 Cut chicken fillets into 1-inch bite-sized pieces.
2 Mix together sinigang mix, fish sauce, brown sugar, and dissolved cornstarch.
3 Add sauce mixture to chicken pieces (enough to coat the pieces) and let it stand in the chiller for about 30 minutes.
4 Over high heat, saute chicken pieces until light brown. Set aside.
(Click for a step-by-step guide on How to Stir-fry)
5 In the same pan, saute onions and bell pepper. Add chicken pieces and sauce; let simmer until sauce is thickened and chicken pieces are cooked. If sauce becomes too thick and chicken is still uncooked, just add a little bit more water.
6 Adjust seasoning according to taste. Add chopped cashews and mix well. Garnish with whole cashew nuts, if desired.
Photography by Miguel Nacianceno | Food Preparation by Len Santos of Fee
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