Tamarind Glazed Chicken Stir Fry

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
          (Click to see How to Debone a Chicken)
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.

(Related lesson: Click for a step-by-step demonstration 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 Feed 5000  | Styling by Rachelle Santos