Fiery Burmese Chicken
264kcal
Ingredients
- 2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp ginger, minced
- 2 tsp chili powder
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- 2 cups chicken broth
- 1 tbsp tomato paste
- 2 tbsp fish sauce
- 2 tbsp ime juice
- 2 tbsp brown sugar
- ¼ cup cilantro, chopped
- ¼ cup scallions, thinly slice
- Steamed rice, for serving
Equipment
- Large mixing bowl
- Large skillet or wok
- Cutting board & Sharp knife
- Measuring cups and spoons
- whisk
- Small bowl for cornstarch slurry
- serving dish
Method
- Heat the oil in a large pot over medium-high heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for 1 minute more, stirring constantly.
- Add the chicken, chili powder, turmeric, cumin, salt, and black pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Add the chicken broth, tomato paste, fish sauce, lime juice, and brown sugar. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Stir in the cilantro and scallions.6. Serve the Fiery Burmese Chicken with steamed rice.
Nutrition
Serving1servingCalories264kcalCarbohydrates9gProtein32gFat10gSaturated Fat2gCholesterol96mgSodium848mgPotassium679mgFiber1gSugar6g