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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|Serving Size: 1 Serving (396g)|
|Recipe Makes: 4|
|Calories from Fat: 68 (37%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 13.8mg||4 %|
|Sodium 621.5mg||21 %|
|Potassium 212.4mg||6 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 24.6g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 185
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