Grace's Chinese-Burmese Chili Chicken
July 26, 2016
"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"
- 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
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.
Tips & Variations
No special items needed.