July 26, 2016
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Onions, Peppers, Chinese, Quick Meals, Weeknight Meals, Wok/Stir-Fry, Gluten-Free, Low Calorie, Low Carbohydrate, No Eggs, Non-Dairy, Make it from scratch, Boneless Pieces, Kosher Meat more
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"Here is an interesting take on Burmese chicken stir-fry that includes such ingredients normal to the Burmese kitchen such as; paprika, cumin, chili powder that is not so common in China but because of their proximity to neighboring China, Thailand and India, Burmese cuisine incorporates a variety of ingredients. There are no lack of flavors here. Source: Grace Young"
In a medium bowl combine the chicken, 1 tablespoon of the oil, 1 teaspoon of the cornstarch, 1/2 teaspoon of the salt, and pepper. Stir to combine. In a small bowl combine the remaining ½ teaspoon cornstarch and 1/3 cup cold water. In a separate small bowl combine the paprika and cumin.
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon of oil, add the onion, then, using a metal spatula, stir-fry 30 seconds or until the onions begins to wilt.
Push the onions to the sides of the wok, carefully add the chicken and spread it evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Stir-fry 30 seconds or until the chicken is almost completely opaque.
Add the ginger, garlic, and the paprika mixture, and stir-fry 1 minute or until the aromatics are fragrant and the chicken is well coated in the spices.
Add the red and green bell peppers, reduce the heat to medium and stir-fry 2 minutes or until the peppers begin to soften. Do not be alarmed if the spices stick a little to the bottom of the wok.
Add the fish sauce, chilies, zucchini, and the remaining 1/4 teaspoon salt, and stir-fry 1 minute or until almost all of the liquid has evaporated.
Re-stir the cornstarch mixture, swirl it into the wok, increase the heat to high, and stir-fry 1 minute or until the chicken is just done and the vegetables are crisp-tender. Remove the wok from the heat and stir in the chili powder.
Serves 3 as a main dish with rice or 4 as part of a multi-course meal.
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Fabulous! Really a versatile recipe....you could use all kinds of veggies in this. I loved the chiles....increased mine a bit and this was just great. Thank you for a wonderful recipe. Made for Best of 2016 tag.
Loved, loved this! The flavors are exciting... familiar yet inventive. Sort of like Asian fajitas in the best way. LOL
I served this first with egg fu yung, but we ate the leftovers wrapped in tortillas. Thank you for sharing this keeper!
No lack of flavors indeed! This was terrific and going into my best of 2016 file. We all loved the flavors, chicken and lots of veggies. I loved the combination of veggies in this, but can also imagine using a variety of vegetables. Thank you!