Chicken with Chili and Spices Burmese Style
⏳ Time
20 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Chicken with Chili and Spices Burmese Style
Ingredients
- Skin-On Chicken Breasts - 17.6 oz
- Vegetable Oil - 3 tablespoons
- Corn Starch - 1½ teaspoons
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Onion - 1 head
- Paprika - 2 teaspoons
- Ground Cumin - 1 teaspoon
- Garlic - 2 cloves
- Grated Ginger Root - 1 piece
- Orange Bell Peppers - 1 piece
- Fish Oil - 2 tablespoons
- Orange Bell Peppers - 1 piece
- Serrano Chili - 0 oz
- Courgette - 1 piece
Step by Step guide
Step 1
Cut the chicken breast into strips and place it in a bowl. Add 1 tablespoon of canola oil, 1 tablespoon of cornstarch, salt, and pepper. Mix and let it sit for 15 minutes.
Step 2
Heat a wok over high heat until it starts to smoke. Add 1 tablespoon of oil and spread it over the surface. Add the chopped onion and sauté until soft for 1-2 minutes.
Step 3
Push the onion to one side and lay the chicken in a single layer. Fry for 1 minute without stirring. Stir and cook for another 30 seconds.
Step 4
Add paprika, cumin, minced garlic, and minced ginger. Sauté for 30 seconds.
Step 5
Add the seeded and chopped bell peppers and sauté for 2-3 minutes until they start to soften.
Step 6
Pour in the fish sauce and let it evaporate for about 1 minute.
Step 7
Add the finely chopped chili and diced zucchini. Sauté for 30 seconds.
Step 8
In a small bowl, mix the remaining cornstarch with 75 ml of cold water. Pour the mixture into the wok and cook for another 1-2 minutes until the chicken is cooked and the sauce slightly thickens.
Step 9
Stir in chili powder, season with salt, and serve with boiled rice.
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