Tamarind Glazed Chicken Stir Fry

Think sinigang mix is just for soups? It can also be used for stir-fries, roasts, and grilled dishes.


October 2011 | By Len Santos
Tamarind Glazed Chicken Stir Fry
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at a glance

Main Ingredient

Poultry

Type

Main Dishes

Preparation Time

00:00:00


Date Published

October 2011

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)

Cut chicken fillets 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.

(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.

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




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