I repeated my favorite recipe, the Tamarind-Glazed Pork Stir-Fry, some weeks ago but this time, I used chicken breast fillet for the meat, and green bell peppers instead of the red ones.
These variations brought out a dish that’s lighter in color, a bit sweeter (because of the green bell peppers, maybe) but is equally flavorful as the first one I made (thanks to my Saladmaster gourmet pan).
The taste verdict, though, was split. While I liked this chicken stir-fry better (it is what the recipe originally called for), my mom still preferred the pork version of this dish. AJ and my dad, meanwhile, can’t decide which one they like best.
Maybe next time I’ll try this with both the chicken and the pork =)