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Tamarind Chicken Cut-Ups

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INGREDIENTS :
1 whole Plain rotisserie chicken, whole or cut into big pieces
2 TBSP Cooking oil (for stove top cooking)
2 tsp Minced garlic
1/3 jar Dr. Foo’s Tamarind Pad Thai Sauce (* see Note 1)
1 count Cucumber, cut into ¼ thick slices for garnishing &crunch
2 count Carrot, peeled and sliced or cut into sticks for garnishing & crunch
1 TBSP Diced green onion

INSTRUCTIONS : 2 ways to finish this dish, in the oven or stove top skillet

For oven cooking:
1. Set up oven at 350 F while getting all ingredients ready.
2. Mix minced garlic with sauce and brush over the whole or cut-up rotisserie chicken and place them on baking sheet, covered with aluminum foil.
3. Place the chicken in oven for 10-15 minutes to heat up the chicken.
4. Remove the foil and continue for 3-5 min to caramelize the sauce to adhere and coat the chicken, remove and transfer to a serving platter or plate.
5. Garnish with diced green onion on top of chicken with cucumber and carrots around the platter.
6. Served with a small bowl of warmed Dr. Foo’s Tamarind Pad Thai Sauce for extra deliciousness!

For Stove-top-skillet cooking:
1. Heat up oil in a skillet, saute minced garlic with oil, add Dr. Foo’s Tamarind Pad Thai Sauce, mix and heat up sauce to lightly boiled or thicker.
2. Arrange pieces of chicken over sauce and let it cooked for a minute, turn the pieces over to cook. Repeat this step until sauce is thicken and coating the chicken.
3. Remove skillet from heat and arrange all pieces of chicken on platter or plate.
4. Garnish with diced green onion on top of chicken with cucumber and carrots around the platter.
5. Served with a small bowl of warmed Dr. Foo’s Tamarind Pad Thai Sauce for extra deliciousness!

*Note 1: Can be replaced with any of Dr. Foo’s Kitchen sauces for different and exciting flavors for plain or leftover chicken or other cooked meats and seafood.
 

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