Chinese Burmese Chili Chicken Recipe irene wong

Name: Chinese Burmese Chili Chicken Recipe irene wong
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless, boneless chicken thigh or breast, cut crosswise into 1/2-inch thick large slices; 2 tablespoons peanut oil or vegetable oil, divided; 1 1/2 teaspoons cornstarch, divided; 3/4 teaspoon salt, divided; 1/2 teaspoon freshly ground pepper; 2 teaspoons sweet paprika; 1 teaspoon ground cumin; 1 small yellow onion, quartered and cut into 1/4-inch chunks; 2 teaspoons minced ginger; 2 teaspoons minced garlic; 1 medium red bell pepper, cut into 1-inch squares (about 1 1/3 cups); 1 medium green bell pepper, cut into 1-inch squares (about 1 1/3 cups); 1 Anaheim chili, cut into scant 1/4-inch thick slices, with seeds (about 1/4 cup); 2 tablespoons fish sauce; 1 medium zucchini, halved lengthwise and cut into scant 1/2-inch thick slices (about 1 1/2 cups); 1/2 teaspoon chili powder (I substituted 1/4 tsp. cayenne pepper)

Servings: persons

1 pound skinless, boneless chicken thigh or breast, cut crosswise into 1/2-inch thick large slices
2 tablespoons peanut oil or vegetable oil, divided
1 1/2 teaspoons cornstarch, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 small yellow onion, quartered and cut into 1/4-inch chunks
2 teaspoons minced ginger
2 teaspoons minced garlic
1 medium red bell pepper, cut into 1-inch squares (about 1 1/3 cups)
1 medium green bell pepper, cut into 1-inch squares (about 1 1/3 cups)
1 Anaheim chili, cut into scant 1/4-inch thick slices, with seeds (about 1/4 cup)
2 tablespoons fish sauce
1 medium zucchini, halved lengthwise and cut into scant 1/2-inch thick slices (about 1 1/2 cups)
1/2 teaspoon chili powder (I substituted 1/4 tsp. cayenne pepper)

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.
2
Stir to combine.
3
In a small bowl combine the remaining 1/2 teaspoon cornstarch and 1/3 cup cold water.
4
In another small bowl combine the paprika and cumin.
5
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
6
Swirl in the remaining 1 tablespoon oil, add the onions, then, using a metal spatula, stir-fry 30 seconds or until the onions begin to wilt.
7
Push the onions to the sides of the wok, carefully add the chicken, and spread it evenly in one layer in the wok.
8
Cook undisturbed for 1 minute, letting the chicken begin to sear.
9
Stir-fry 30 seconds or until the chicken is almost completely opaque.
10
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.
11
Add the red and green bell peppers, reduce the heat to medium, and stir-fry 2 minutes or until the peppers begin to soften.
12
(Do not be alarmed if the spices stick a little to the bottom of the wok.)
13
Add the fish sauce, chilies, zucchini, and the remaining 1/4 teaspoon salt, and stir-fry 1 minute or until almost all the liquid has evaporated.
14
Restir 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.
15
Remove the wok from the heat and stir in the chili powder.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound skinless, boneless chicken thigh or breast, cut crosswise into 1/2-inch thick large slices, 2 tablespoons peanut oil or vegetable oil, divided, 1 1/2 teaspoons cornstarch, divided, 3/4 teaspoon salt, divided, and more.

Yes, Chinese Burmese Chili Chicken Recipe irene wong falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!