Burmese Chinese Style Spicy Chicken

Ingredients

In this adaptation, we have infused the original Italian dish, Tuoni e lampo, with the vibrant flavors of Burmese and Chinese cuisines. The original dish is typically a pasta dish with a tomato-based sauce, while our Burmese Chinese Style Spicy Chicken is a stir-fried chicken dish with a spicy and aromatic flavor profile. We have replaced the pasta with tender chicken pieces and incorporated a unique blend of Burmese and Chinese spices to create a fusion dish that is both exciting and delicious. We alse have the original recipe for Tuoni e lampo, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, chili paste, sugar, black pepper, paprika, ginger paste, and garlic paste. Mix well to make a marinade.
2. 2.
   Add the chicken pieces to the marinade and toss until they are well coated. Let the chicken marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
4. 4.
   Add the minced garlic and sliced onion to the hot oil and sauté until fragrant and lightly golden.
5. 5.
   Add the marinated chicken to the wok and stir-fry until it is cooked through and slightly browned.
6. 6.
   Add the sliced bell peppers to the wok and continue to stir-fry for another 2-3 minutes, until the peppers are tender-crisp.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Chili paste — Adjust the amount of chili paste according to your spice tolerance. Add more for extra heat or reduce for a milder flavor.
• Garlic and ginger paste — You can use store-bought paste or make your own by blending fresh garlic and ginger with a little water.

Tips & Tricks

• For an extra burst of flavor, add a splash of lime juice to the dish just before serving.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and add it to the stir-fry during the last minute of cooking.
• Feel free to add other vegetables such as broccoli, carrots, or mushrooms to the stir-fry for added texture and nutrition.
• If you don't have oyster sauce, you can substitute it with hoisin sauce or soy sauce mixed with a little honey.
• To make the dish spicier, add a few chopped Thai bird's eye chilies or red pepper flakes.

Serving advice

Serve the Burmese Chinese Style Spicy Chicken hot with steamed rice or noodles. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the stir-fried chicken and colorful bell peppers on a serving platter. Garnish with a sprinkle of chopped cilantro for an attractive presentation.