Honey Chicken Binagoongan

Erica Paredes for Yahoo Southeast Asia
Life of the Party

Shrimp paste, or bagoong, is a typical ingredient of Southeast Asian cooking and the local bagoong is found in many of our dishes. Although some people are a bit turned off by its appearance and smell, bagoong’s distinct flavor brings a savory punch to any Pinoy recipe. I love pork binagoongan, and this recipe came about when I dated someone who, due to religious reasons, could not have pork in his diet. So I replaced the pork with chicken and added a few other things to make it my own.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serving size: 4 people


•    ¼ kilo boneless, skinless chicken breast, cut into chunks or strips
•    3 cloves garlic, minced
•    1 small red onion, chopped
•    Handful of green beans, roughly sliced
•    Bagoong, to taste (start with one teaspoon and build up from there)
•    Pepper, to taste
•    2 Tablespoons honey, more if needed
•    Handful of fresh cilantro, divided in two


•    Saute garlic and onions in olive oil for about 5 minutes or until soft but not toasted.
•    Add chicken and cook for about 5 minutes or so or until cooked through.
•    Add beans, bagoong and pepper. Make sure to coat everything in bagoong.
•    Add honey, then toss. Taste and make adjustments if needed.
•    Throw in half the fresh cilantro and mix. Transfer to a serving dish and garnish with more fresh cilantro.
•    Serve with hot white rice.

You might also like: Tuyo fried rice.