I always thought tamarind seasoning mix is only for sinigang
but this recipe I adapted from the October 2011 issue of Yummy Magazine
totally proved me wrong.
I made this delish dish for lunch and the mix of flavors is truly a winner.
My Hubby liked it and its the newest addition to my
Hubby's Favorite Menu list.
Make it yours too! ☺
You will need:
- 4 chicken breast, skinless and cut into 1-inch bite-size pieces
- 1 teaspoon Sinigang sa Sampalok mix (tamarind seasoning mix)
- 1 tablespoons fish sauce (patis)
- 3 tablespoons brown sugar
- ½ tablespoon cornstarch dissolved in ½ cup water
- 1 medium onion, diced
- ¼ cup red, green, yellow bell peppers, diced
- salt and pepper to taste
- ¼ cup cashew nuts, chopped
- whole cashew nuts for garnish (optional)
Preparation:
Step 1: Mix together sinigang mix, fish sauce, brown sugar, and dissolved cornstarch.
Step 2: Add sauce mixture to chicken pieces (make sure each piece is coated) and let it stand
in the chiller for about 30 minutes.
Step 3: Over high heat, saute chicken pieces until light brown. Set aside.
Step 4: In the same pan, saute onions and bell peppers. Put the chicken back in the pan and
add the sauce. Let simmer until sauce is thickened and the chicken pieces are
cooked. If the sauce becomes too thick and the chicken is still uncooked, just add a
little bit of water.
Step 4: Season with salt and pepper to taste. Add chopped cashews and mix well. Garnish
with whole cashew nuts, if desired.
* Cook's note: In this recipe, I used peanuts instead. Yum! ☺
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