Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 tbsp tamarind paste
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp sambal oelek (Indonesian chili paste)
- 1 tbsp grated ginger
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, mix together tamarind paste, brown sugar, soy sauce, sambal oelek, grated ginger, and minced garlic. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add chicken pieces and cook until browned on all sides, about 5-7 minutes.
4. Add sliced bell peppers and onion to the skillet and cook for another 3-5 minutes, until vegetables are tender.
5. Pour the tamarind mixture over the chicken and vegetables and stir to coat evenly.
6. Reduce heat to low and let simmer for 5-10 minutes, until the sauce has thickened and the chicken is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables, low heat for simmering sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 280
Fat: 10g
Carbohydrates: 16g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or vinegar.
- Sambal oelek can be substituted with any chili paste or hot sauce.
- Bell peppers can be substituted with any other vegetables such as broccoli or carrots.
Variations:
- Add coconut milk to the sauce for a creamier texture.
- Use shrimp or tofu instead of chicken for a vegetarian option.
- Add pineapple chunks for a sweet and tangy twist.
Tips and tricks:
- Cut chicken into bite-sized pieces for even cooking.
- Use a wooden spoon or spatula to stir the chicken and vegetables to prevent sticking.
- Adjust the amount of sambal oelek to your desired level of spiciness.
Storage instructions:
Store leftover Sambal Tuktuk Chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve Sambal Tuktuk Chicken over steamed rice or noodles.
Garnishes:
Garnish with chopped cilantro for added freshness.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with a side of stir-fried vegetables or a simple cucumber salad.
Troubleshooting advice:
If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
Make sure chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Sambal is a spicy Indonesian condiment made with chili peppers and other ingredients. Tuktuk is a small village in Indonesia known for its delicious cuisine.
Flavor profiles:
This dish is sweet, spicy, and tangy all at once.
Serving suggestions:
Serve hot and enjoy with friends and family.
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Region: Indonesian