Burmese Chicken
Ingredients
The Chicken
-
10–12
ounces
chicken breast (boneless, skinless) or tofu, cubed and patted dry
-
2
teaspoons
cornstarch
-
¼
teaspoon
kosher salt
-
¼
teaspoon
pepper
-
¾
teaspoon
Chinese Five Spice
-
1
tablespoon
oil for searing (peanut, coconut or high temp 'wok' oil)
The Stir Fry Sauce
-
2½
tablespoons
soy sauce (or GF liquid aminos)
-
2
teaspoons
honey or sugar or alternative
-
2
teaspoons
rice vinegar
-
2
tablespoons
Shaohsing (Chinese cooking wine) or white wine
-
1–2
teaspoons
chili garlic sauce (sambal or sriracha)
The Stir Fry Veggies
-
6
ounces
fresh green beans, haricot verts, snap peas or asparagus
-
1
each
red or yellow bell pepper, sliced into ½ inch wide strips
-
½
each
onion, sliced into ½ inch wide strips
-
3
fat cloves
garlic, rough chopped
-
5–10
each
dried Thai chilies (optional)
-
10–12
leaves
Thai Basil (torn) or regular basil
Optional Garnish
-
to taste
roasted peanuts, shrimp powder, scallions
Instructions
- Pat dry the chicken breast and slice it into thin pieces.
- Coat the chicken with cornstarch, salt, pepper, and Chinese Five Spice and set aside.
- Prepare the stir fry sauce by whisking all sauce ingredients together in a bowl.
- Slice the onion and bell pepper, and chop the garlic.
- Heat oil in a wok or large skillet until smoking, then sear the chicken in batches and set aside.
- Stir fry the green beans, bell pepper, and onion until slightly charred.
- Make a well in the center of the veggies, add garlic and chilies, and stir fry until fragrant.
- Return the chicken to the wok, add the sauce, and simmer until the chicken is cooked through.
- Add Thai basil at the end and serve over rice or on its own.
Nutrition Facts (estimated)
Servings
2
Calories
443
Total fat
12g
Total carbohydrates
38.5g
Total protein
43.8g
Sodium
954.1mg
Cholesterol
124.1mg
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