Spicy Burmese Chicken and Veggie Stir Fry– a flavorful, Burmese style stir-fry that can be made in 20 minutes. Sub crispy tofu for the chicken and keep it vegan! With a video!
One of our favorite dishes while in San Fransisco was this Fiery Burmese Chicken at a restaurant called Burma Superstar. Since that discovery, I committed the flavors to memory and came home and recreated it for Brian. He loooooooooved it.
There are two ingredients that really set this dish apart, but first I want to say, it doesn’t have to be overly spicy.
You have total control over the spice level. So don’t let the word FIERY scare you. 😉 OK?
What makes this Burmese Stir Fry a little different and unique is the addition of Chinese Five Spice and Thai Basil. These are a must in my opinion, but I’ll show how to improvise a bit. One of the things I buy at our local farmers’ market each summer is Thai Basil- that way I always have it on hand growing in a pot, saving me the trouble of making a trip to the Asian market.
Chinese Five spice, if you don’t have it, can be made. Here is a simple recipe. Burma, if you look at a map, is bordered by Thailand, China and Bangladesh, so you can easily see how these flavors influence its cuisine. There are no borders when it comes to food.
How to make Burmese Stir Fry | 60-sec video
How to make Burmese Stir Fry
Prep the Chicken if using (or Make this Crispy Tofu)
If using chicken breast, slice thinly, across the grain into pieces about ⅓ inch thick. Then cut in half or into bite-sized pieces. This will really keep the cooking time down to a minimum, which is key when using a wok. Yes, you can also use a large cast-iron skillet.
The secret here is to really get the pan really smoking hot.
Turn your hood fan on high and open a window or door. I’m not kidding! 🙂
Prep all the ingredients first, and only start the wok when everything is totally ready to go. The cooking will go very fast and requires your complete attention.
So….get the pan smoking hot, using a wok oil– a high heat oil like peanut oil, coconut oil or actual “wok oil” ( I like this brand) which stand up to higher cooking temperatures. By getting the pan hot like this, you will infuse some smoky flavor into the dish itself which will bring this to the next level. Since you will be constantly stirring, it won’t burn.
Working in batches, sir fry the chicken, then set aside on paper towels.
Then stir fry the veggies- letting the green beans char a little in places. This will take a bit longer. Once slightly tender, you will make a well in the center, add a tiny drop of oil and cook the garlic and sear the dried chilies.
The dried chilies add a little heat and flavor to the overall dish, and are absolutely not meant to be eaten.
Add the stir fry sauce and lower the heat, and add the chicken or tofu back into the wok and cook until heated and cooked through, 2-3 more minutes. At the very end toss in the Thai basil leaves. Serve immediately. And of course, any leftovers are delicious.
A flavorful recipe for Fiery Burmese Chicken (or tofu) and veggies based on our visit to Burma Superstar Restaurant in San Fransisco. Simple and incredibly delicious!
More stir fry recipes you may like
- Tofu Green Bean Stir Fry
- Broccoli Stir Fry with Tofu
- Kung Pao Noodles!
- Kung Pao Zucchini
- Mushroom Asparagus and Tofu Stir Fry
- 15 Minute Pad Thai
- Zucchini Corn and Basil Stir Fry