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    Boys Who Can Cook

    Fiery Burmese Chicken and Green Beans

    Chicken
    Vegetables
    ​

    2 servings

    จำนวนที่เสิร์ฟ

    10 minutes

    เวลาทำ

    25 minutes

    เวลารวม
    เริ่มทำอาหาร

    ส่วนผสม

    10-12 ounces chicken breast (boneless, skinless) or sub tofu, cubed and patted dry.

    2 teaspoons cornstarch

    ¼ teaspoon kosher salt

    ¼ teaspoon pepper

    ¾ teaspoon Chinese Five Spice (do not leave this out -see notes)

    1 tablespoon oil for searing (peanut, coconut or  high temp”wok” oil)

    2 ½  tablespoons soy sauce (or use GF liquid aminos)

    2 teaspoons honey or sugar or alternative (do not leave this out)

    2 Â 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

    6 ounces fresh green beans, haricot verts, snap peas or asparagus

    1 red or yellow bell pepper, sliced into ½ inch wide strips

    ½ an onion, sliced into ½ 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

    วิธีทำ

    Pat dry chicken breast and slice at a diagonal into thin ¼-⠓ 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. Â 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.

    Divide among bowls over rice if you like, or on its own. Â Feel free to add roasted peanuts or crispy shallots for texture. Serve with chopsticks.

    หมายเหตุ

    Use allspice instead of Chinese 5 spice

    Chili garlic sauce: hot sauce, chili flakes, chili powder, garlic powder

    ข้อมูลโภชนาการ

    ขนาดที่เสิร์ฟ

    2 hearty bowls ( using c

    แคลอรี่

    443

    ไขมันทั้งหมด

    12 g

    ไขมันอิ่มตัว

    2 g

    ไขมันไม่อิ่มตัว

    -

    ไขมันทรานส์

    0 g

    คอเลสเตอรอล

    124.1 mg

    โซเดียม

    954.1 mg

    คาร์โบไฮเดรตทั้งหมด

    38.5 g

    ใยอาหาร

    6.6 g

    น้ำตาลทั้งหมด

    23.3 g

    โปรตีน

    43.8 g

    2 servings

    จำนวนที่เสิร์ฟ

    10 minutes

    เวลาทำ

    25 minutes

    เวลารวม
    เริ่มทำอาหาร

    พร้อมที่จะเริ่มทำอาหารหรือยัง?

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    © Strange Quark • ข้อกำหนด • ความเป็นส่วนตัว • คำถามที่พบบ่อย

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    ส่วนผสม

    10-12 ounces chicken breast (boneless, skinless) or sub tofu, cubed and patted dry.

    2 teaspoons cornstarch

    ¼ teaspoon kosher salt

    ¼ teaspoon pepper

    ¾ teaspoon Chinese Five Spice (do not leave this out -see notes)

    1 tablespoon oil for searing (peanut, coconut or  high temp”wok” oil)

    2 ½  tablespoons soy sauce (or use GF liquid aminos)

    2 teaspoons honey or sugar or alternative (do not leave this out)

    2 Â 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

    6 ounces fresh green beans, haricot verts, snap peas or asparagus

    1 red or yellow bell pepper, sliced into ½ inch wide strips

    ½ an onion, sliced into ½ 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

    วิธีทำ

    1

    Pat dry chicken breast and slice at a diagonal into thin ¼-⠓ inch thick slices, then cut in half. See photo.

    2

    Place in a wide shallow bowl and sprinkle with cornstarch, salt, pepper and Chinese 5 Spice. Toss to coat well and set aside.

    3

    Make the Stir fry sauce by placing all ingredients in a small bowl and whisk together with a fork.

    4

    Slice onion, bell pepper and rough chop the garlic.

    5

    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).

    6

    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. Â 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.

    7

    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.

    8

    Divide among bowls over rice if you like, or on its own. Â Feel free to add roasted peanuts or crispy shallots for texture. Serve with chopsticks.