Grace's Chinese-Burmese Chili Chicken

Prep Time
Cook Time
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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"

Original is 3-4 servings


  • Serving Size: 1 (443.3 g)
  • Calories 434.8
  • Total Fat - 22.7 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 204.1 mg
  • Sodium - 1681.7 mg
  • Total Carbohydrate - 17.5 g
  • Dietary Fiber - 5.9 g
  • Sugars - 8.5 g
  • Protein - 40.4 g
  • Calcium - 69.1 mg
  • Iron - 3.7 mg
  • Vitamin C - 186.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Serves 3 as a main dish with rice or 4 as part of a multi-course meal.


No special items needed.

4 Reviews


Absolutely delicious! Followed everything to a "t", except the store didn't have any Anaheim chiles, so I used a Poblano. Would do it again, because it was the perfect complement to the rest of the veggies and sauce. This is not only a keeper, it's also going into my Best of 2021 file!


review by:
(13 Apr 2021)


Fabulous! Really a versatile 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.


review by:
(26 Jan 2017)

Susie D

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!


review by:
(20 Sep 2016)


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!


review by:
(12 Sep 2016)

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