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Grace's Chinese-Burmese Chili Chicken

Here's how you make Grace's Chinese-Burmese Chili Chicken
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  • Servings: 3-4
  • Prep: 20m
  • Cook: 20m
    • The following recipe serves 3-4 people.

Ingredients

The ingredients are:
  • 1 pound boneless skinless chicken thighs (or breast, cut crosswise into 1/2-inch-thick large slices)
  • 2 tablespoons oil (peanut or vegetable oil)
  • 1 1/2 teaspoons cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • 1 small yellow onion, quartered (and cut into 3/4-inch chunks)
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 1 medium red bell pepper, cut into 1-inch squares (1 1/3 cups)
  • 1 medium green bell pepper, cut into 1-inch squares (1 1/3 cups)
  • 2 tablespoons fish sauce
  • 1 large chili pepper (Anaheim chili, cut into scant 1/2-inch thick slices with seeds, about 1/4 cup)
  • 1 medium zucchini, halved lengthwise and cut into scant 1/2-inch thick slices, 1 1/2 cups)
  • 1/2 teaspoon chili powder
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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