Feasting at Home · by Sylvia Fountaine★ 5.0

Burmese Chicken Recipe

Name: Burmese Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Burmese
Ingredients: 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 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

NUTRITION · PER SERVING25M COOK

CAL 18%·PRO 80%

CARBS 27G29% OF CAL

5G FIBER0G ADDED0G INTRINSIC9G OTHER13G TOTAL SUGAR

FAT 10G25% OF CAL

2G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fast Burmese-style chicken stir-fry with five-spice, green beans, and peppers in a tangy sauce. Full-flavored in 20 minutes, adaptable to tofu or low-carb preferences.

mainstir frychickendairy free

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 2

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 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

At a glance

PER SERVING · TIME 25M

CAL 18%·PRO 80%

CARBS 27G29% OF CAL

5G FIBER0G ADDED0G INTRINSIC9G OTHER13G TOTAL SUGAR

FAT 10G25% OF CAL

2G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 10m
Cook: 15m
Sodium: 1712mg
Total sugar: 13g
Added sugar: ≥6g

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 1046mg
Calcium: 67mg
Iron: 3mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 10M
SODIUM: 1712MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Burmese Chicken Recipe

Nutrition & ingredients

Ingredients

At a glance