Fiery Burmese Chicken ( or Tofu) and Veggies- a fast, full-flavored, Burmese style stir-fry that can be made in 20 minutes. Vegan and Gluten-free adaptable, this meal is low in carbs.
- 10–12 ounces chicken breast (boneless, skinless) or sub tofu, cubed and patted dry.
- 2 teaspoons cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3/4 teaspoon Chinese Five Spice (do not leave this out -see notes)
- 1 tablespoon oil for searing (peanut, coconut or high temp”wok” oil)
Stir Fry Sauce:
- 2 1/2 tablespoons soy sauce (or use GF liquid aminos)
- 2 teaspoons honey or sugar or alternative (do not leave this out)
- 2 teaspoons rice vinegar
- 2 tablespoon Shaohsing – Chinese cooking wine, “shaoxing“, rice wine, or sub white wine
- 1–2 teaspoons chili garlic sauce ( sambal or sriracha) for 2 stars
Stir Fry Veggies:
- 6 ounces fresh green beans, haricot verts, snap peas or asparagus
- 1 red or yellow bell pepper, sliced into 1/2 inch wide strips
- 1/2 an onion, sliced into 1/2 inch wide strips
- 3 fat garlic cloves, rough chopped
- 5– 10 dried thai chilies– optional but good! (you won’t eat these, just for flavor)
- 10–12 Thai Basil leaves ( torn) or use regular basil if in a pinch
Optional Garnish: Roasted peanuts, shrimp powder, scallions
Serve over rice, or just on its own.
Pat dry chicken breast and slice at a diagonal into thin ¼-⅓ inch thick slices, then cut in half. See photo.
Place in a wide shallow bowl and sprinkle with cornstarch, salt, pepper and Chinese 5 Spice. Toss to coat well and set aside.
Make the Stir fry sauce by placing all ingredients in a small bowl and whisk together with a fork.
Slice onion, bell pepper and rough chop the garlic.
Gather everything near the stove. Turn your stove fan on high and open a window or door. Heat the oil in a wok or extra large cast iron skillet over medium high heat, until it’s smoking. Sear the chicken in two batches, using tongs to brown each side, then set aside on a paper towel-lined plate ( you will cook it through later).
Add the green beans, peppers and onion to the wok and dry fry over med high heat ( wok will smoke). Keep stirring often until the green beans soften slightly and begin to char in places, about 4-5 minutes. These charred bits add a lot flavor, so make sure you are patient and allow them to char a little. Make a well in the center of the veggies, and add the garlic and hot chilies and a tiny splash of oil. Stir fry 1-2 minutes, until garlic is fragrant. Add the chicken back into the wok and pour in the sauce. Turn heat down to med low and stir to incorporate- let this simmer for a few minutes, stirring until chicken is cooked through, 2-3 minutes.
At this point, if you feel like chicken needs to continue cooking but the wok seems dry, add a splash of water or more chinese cooking wine, until chicken is cooked through. (Cutting it thin will ensure it cooks quickly.) Taste. Add chili paste for more heat, or a pinch more salt if you like. Add the Thai basil right at the end.
- Serving Size: 2 hearty bowls ( using chicken breast)
- Calories: 443
- Sugar: 23.3 g
- Sodium: 954.1 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 38.5 g
- Fiber: 6.6 g
- Protein: 43.8 g
- Cholesterol: 124.1 mg
Keywords: Burmese chicken, Burmese food, burmese chicken curry, burmese stir fry,