Recipes

Burmese Chile Chicken

  • Serves

    serves 4

TODD COLEMAN

This dish is based on a recipe in Stir-Frying to the Sky's Edge by Grace Young (Simon & Schuster, 2010).

Ingredients

  • 1 lb. skinless, boneless chicken thighs, cut into 1"–thick strips
  • 3 tbsp. canola oil
  • 1 12 tsp. cornstarch
  • Kosher salt and freshly ground black pepper, to taste
  • 1 onion, cut into 3/4" pieces
  • 2 tsp. sweet paprika
  • 1 tsp. ground cumin
  • 1 (1") piece ginger, peeled and minced
  • 2 bell peppers (1 green, 1 red), cored and cut into 1" pieces
  • 2 tbsp. fish sauce
  • 1 large Anaheim or poblano chile, cut diagonally into 1/4"-thick slices
  • 1 medium zucchini, halved lengthwise and cut diagonally into 1/4"-thick slices
  • 12 tsp. chili powder
  • 4 cups cooked rice, for serving

Instructions

Step 1

Combine chicken, 1 tbsp. oil, 1 tsp. cornstarch, salt and pepper in a bowl; let marinate for 15 minutes.

Step 2

Heat a 14" wok over high heat. Add 1 tbsp. oil. Add onions; cook until softened, 1–2 minutes. Push onions to side; add remaining oil with chicken, arranging it in a single layer. Cook, without stirring, for 1 minute. Continue cooking, tossing vigorously, until chicken is opaque, about 30 seconds. Add paprika, cumin, garlic, and ginger; cook, tossing constantly, for 30 seconds. Add peppers; cook, stirring constantly, until they begin to soften, 2–3 minutes. Stir in fish sauce and cook until almost all the liquid has evaporated, about 1 minute. Add chiles and zucchini; cook for 30 seconds. Stir together remaining cornstarch and 1⁄3 cup cold water in a bowl; pour around edge of wok. Cook until chicken is cooked and sauce has thickened, 1–2 minutes. Stir in chili powder; season with salt and pepper. Serve with rice.

**Correction: August 12, 2011 An earlier version of this recipe published online was missing the instructions on how to prep the Anaheim or poblano chile; the ingredients list was also missing the zucchini, chili powder, and rice. The original print version of the recipe was correct.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.