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Combine the Marinade ingredients in a large bowl and mix well. Place the chicken pieces in the Marinade and mix until well coated. Cover with a cloth and allow to marinate for at least 30 minutes. Overnight is even better.
Heat the oil in a wok or skillet over medium heat, stir-fry the garlic for 1 to 2 minutes until fragrant and golden brown. Add the chicken, chili and bell pepper, increase the heat to high and stir-fry until the chicken is browned, about 2 minutes. Reduce the heat to medium, add the chicken stock, tamarind juice and sugar, and bring the mixture to a boil. Simmer uncovered for about 3 minutes, stirring occasionally, until the chicken is tender and cooked. Remove from the heat.
Transfer to a serving platter, garnish with coriander leaves (cilantro) and serve with steamed rice.
Adapted from: Vietnamese Cooking Made Easy, Periplus Publishing, Singapore
Each (app 3/4 cup) serving (exclusive of rice) contains an estimated:
Cals: 268, FatCals: 101, TotFat: 12g
SatFat: 2g, PolyFat: 2g, MonoFat: 8g
Chol: 94mg, Na: 468mg, K: 562mg
TotCarbs: 15g, Fiber: 2g, Sugars: 11g
NetCarbs: 13g, Protein: 24g
I served this over brown rice with some marinated carrot slaw. It was delicious.
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