Mariana Islands Masigott

Ingredients

In this adaptation, the original Maltese Masigott is transformed into a vibrant Mariana Islands dish by incorporating local ingredients and flavors. The traditional Mediterranean herbs and spices are replaced with tropical elements such as calamansi juice, coconut vinegar, and cilantro. The addition of bell peppers, onions, and bok choy adds a fresh and crunchy texture to the dish, enhancing its overall appeal. We alse have the original recipe for Masigott, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons calamansi juice (or substitute with lime juice) 2 tablespoons calamansi juice (or substitute with lime juice)
• 2 tablespoons coconut vinegar (or substitute with apple cider vinegar) 2 tablespoons coconut vinegar (or substitute with apple cider vinegar)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 onion, sliced 1 onion, sliced
• 2 bok choy, chopped 2 bok choy, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed jasmine rice, for serving Steamed jasmine rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, calamansi juice, and coconut vinegar. Add the chicken pieces and marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced bell peppers, onion, bok choy, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. 4.
   Return the cooked chicken to the skillet and toss with the vegetables. Season with salt and pepper to taste.
5. 5.
   Serve the Mariana Islands Masigott over steamed jasmine rice and garnish with fresh cilantro.

Treat your ingredients with care...

• Calamansi juice — If calamansi juice is not available, you can substitute it with lime juice for a similar tangy flavor.
• Coconut vinegar — If coconut vinegar is not available, apple cider vinegar can be used as a substitute to add a mild tanginess to the dish.

Tips & Tricks

• For an extra kick of heat, add some sliced red chili peppers to the stir-fry.
• Feel free to add other vegetables such as snap peas or baby corn for additional variety and color.
• To make it more authentic to Mariana Islands cuisine, you can sprinkle some grated coconut on top before serving.
• Adjust the seasoning according to your taste preferences. You can add more soy sauce or calamansi juice for a stronger flavor.

Serving advice

Serve the Mariana Islands Masigott hot over a bed of steamed jasmine rice. Garnish with fresh cilantro for a pop of color and freshness. This dish pairs well with a side of pickled vegetables or a simple cucumber salad.

Presentation advice

To enhance the presentation, arrange the colorful stir-fried vegetables and chicken on top of the steamed jasmine rice. Sprinkle some chopped cilantro on top for an added touch of green. Serve in individual bowls or on a large platter for sharing.