Burmese Chicken Recipe (2024)

This Burmese Chicken is so flavorful! It’s a Burmese-style stir-fry with healthy veggies that can be made in 20 minutes. Vegan-adaptable, with a video.Burmese Chicken Recipe (1)

One of our favorite dishes while in San Fransisco was this flavorful Burmese Chicken at a restaurant called Burma Superstar. Since that discovery, I committed the flavors to memory and came home and recreated it for Brian. He loooooooooved it! I loved it!

There are two ingredients that really set this dish apart, but first, I want to stress, it doesn’t have to be overly spicy. Also, you can make this with tofu, if you are vegan.

Burmese Chicken Recipe (2)

Burmese Chicken Ingredients

What makes this Burmese Stir Fry a little different and unique is the addition of Chinese Five Spice and Thai Basil. These are a must in my opinion, but I’ll show how to improvise a bit. One of the things I buy at our local farmers’ market each summer is Thai Basil– that way I always have it on hand growing in a pot, saving me the trouble of making a trip to the Asian market.

Chinese Five spice, if you don’t have it, can be made. Here is a simple recipe. Burma, if you look at a map, is bordered by Thailand, China and Bangladesh, so you can easily see how these flavors influence its cuisine. There are no borders when it comes to food.

Burmese Chicken Instructions

Prep the Chicken if using (or Make this Crispy Tofu)

Burmese Chicken Recipe (3)

If using chicken breast, slice thinly, across the grain into pieces about ⅓ inch thick. Then cut in half or into bite-sized pieces. This will really keep the cooking time down to a minimum, which is key when using a wok. Yes, you can also use a large cast-iron skillet. Burmese Chicken Recipe (4)

The secret here is to really get the pan really smoking hot. Turn your hood fan on high and open a window or door. I’m not kidding! 🙂

Prep all the ingredients first, and only start the wok when everything is totally ready to go. The cooking will go very fast and requires your complete attention.

So….get the pan smoking hot, using a wok oil– a high heat oil like peanut oil, coconut oil or actual “wok oil” ( I like this brand) which stand up to higher cooking temperatures. By getting the pan hot like this, you will infuse some smoky flavorinto the dish itself which will bring this to the next level. Since you will be constantly stirring, it won’t burn.

If in need of a good wok, this is a good set up, or consider acast iron wok! Burmese Chicken Recipe (5)

Working in batches, sir fry the chicken, then set aside on paper towels. Burmese Chicken Recipe (6)

Then stir fry the veggies- letting the green beans char a little in places. This will take a bit longer. Once slightly tender, you will make a well in the center, add a tiny drop of oil and cook the garlic and sear the dried chilies.

The dried chilies add a little heat and flavor to the overall dish,and are absolutely not meant to be eaten. Burmese Chicken Recipe (7)

Add the stir fry sauce and lower the heat, and add the chicken or tofu back into the wok and cook until heated and cooked through, 2-3 more minutes. At the very end toss in the Thai basil leaves. Serve immediately.

Serving Suggestions & Storage

Serve over Jasmine rice, Brown rice, noodles or on its own! Leftovers will keep up to 4 days in the refrigerator.

More Favorite stir fry recipes!

  • Burmese Chili Lamb with Cumin Seed
  • Tofu Green Bean Stir Fry
  • Broccoli Stir Fry with Tofu
  • Kung Pao Noodles!
  • Kung Pao Zucchini
  • Mushroom Asparagus and Tofu Stir Fry
  • 15 Minute Pad Thai
  • Zucchini Corn and Basil Stir Fry

Watch How to make Burmese Chicken! | 60-sec video

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Burmese Chicken Recipe (8)

Burmese Chicken Recipe

5 Stars4 Stars3 Stars2 Stars1 Star5 from 26 reviews

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Chicken, main,
  • Method: Stir fry, Wok
  • Cuisine: Burmese
Print Recipe

Description

This Burmese Chicken ( or Tofu) is fast and full-flavored! A Burmese-style stir-fry that can be made in 20 minutes. Vegan and gluten-free, this meal is adaptable and low in carbs. Watch the video! (You may also like Burmese Chili Lamb with Cumin Seed)

Ingredients

UnitsScale

  • 1012 ounces chicken breast (boneless, skinless) or sub tofu, cubed and patted dry.
  • 2 teaspoons cornstarch
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon Chinese Five Spice (do not leave this out -see notes)
  • 1 tablespoon oil for searing (peanut, coconut or high temp”wok” oil)

Stir Fry Sauce:

Stir Fry Veggies:

  • 6 ounces fresh green beans, haricot verts, snap peas or asparagus
  • 1 red or yellow bell pepper, sliced into 1/2 inch wide strips
  • 1/2 an onion, sliced into 1/2 inch wide strips
  • 3 fat garlic cloves, rough chopped
  • 510 dried thai chilies- optional but good! (you won’t eat these, just for flavor)
  • 1012 Thai Basil leaves ( torn) or use regular basil if in a pinch

Optional Garnish: Roasted peanuts, shrimp powder, scallions

Serve over rice, or just on its own.

Instructions

Pat dry chicken breast and slice at a diagonal into thin ¼-⅓ 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. 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. Feel free to add roasted peanuts or crispy shallots for texture. Serve with chopsticks.

Notes

If using tofu, cut into ¾ inch cubes. Toss with the corn starch, salt, pepper and 5 Spice. Sear until golden and crispy. Set it aside and follow the rest of the the recipe. Add it back in at the end.

You could also make this with shrimp, same preparation.

To make your own Chinese 5 spice, go here.

Nutrition

  • Serving Size: 2 hearty bowls ( using chicken breast)
  • Calories: 443
  • Sugar: 23.3 g
  • Sodium: 954.1 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 38.5 g
  • Fiber: 6.6 g
  • Protein: 43.8 g
  • Cholesterol: 124.1 mg
Burmese Chicken Recipe (2024)

FAQs

What makes Burmese curry different? ›

Burmese food differs a little from the flavour of Thai food in that it uses more dried spices in combination with fresh aromatics to create the unique flavours. It shares more similarities to Malaysian and Singaporean food which also has a combination of Indian and South East Asian ingredients.

What is the difference between Thai and Burmese curry? ›

Burmese curries generally differ from other Southeast Asian curries (e.g., Thai curry) in that Burmese curries make use of dried spices, in addition to fresh herbs and aromatics, and are often milder.

What kind of chicken is in Myanmar? ›

The Burmese resembles the Booted Bantam, but is smaller and lower to the ground; it has a small crest. The legs are short, with heavy feathering. The comb is single, the earlobes are small and the wattles drooping and fairly long. Only one colour is recognised by the Poultry Club of Great Britain: the white.

What is BFC chicken? ›

BFC - Burmese Fried Chicken.

Is Burmese food similar to Indian food? ›

Burmese food is influenced by Thai, Indian and Chinese cuisines, as these are our neighboring countries. In traditional Burmese medicine, food is classified as heating or cooling depending on how it affects a person's body system, similar to Traditional Chinese Medicine and their use of food as medicine.

Is Burmese food similar to Indian? ›

Burmese food is similar to other Southeast Asian cuisines in the way that it depends on the principles of Ying-Yang balance and the five tastes. Its flavor pallete consists of elements from India, China, and Thailand. Meals are usually multi-dish, and the dishes are simultanously served.

Which curry is least spicy? ›

In general, Thai yellow curry is the mildest, Thai red curry is medium-hot and Thai green curry is spicy, although it can sometimes vary depending on what region of Thailand you are in.

Is Thai curry better than Indian curry? ›

Thai curries have a brighter flavor and soupier consistency, because they use lots of fresh herbs and are cooked for less time than Indian curries. It's worth your time stocking up on some of the unique ingredients — you can freeze herbs like lemongrass and kaffir lime leaves for multiple future uses.

What is the mildest curry? ›

Indian restaurant menus often serve different varieties of curries and the two mildest curries of all are - Korma (Navratan, Chicken) and pasanda (Paneer). Both Korma and pasanda are made in butter, cream, onion, nut paste, cardamom and curd. Both dishes have a smooth creamy texture.

What are the characteristics of the Burmese chicken? ›

BURMESE
  • General characteristics: male.
  • Carriage: Lively.
  • Type: Body deep, broad and long; breast broad, deep and full; back short and flat. ...
  • Head: Skull small and fine. ...
  • Neck: Short and thick, the hackle very abundant and long.
  • Legs and Feet: Extremely, short and heavily feathered. ...
  • Plumage: Very abundant.
  • Female.

What is Myanmar national dish? ›

Rice noodles served in a hearty, herbal fish-and shallot-based broth, mohinga is often called Myanmar's national dish. Myanmar's unofficial national dish is mohinga – fine, round rice noodles served in a hearty, herbal fish-and shallot-based broth, often supplemented with the crunchy pith of the banana tree.

Which country is best for chicken? ›

United States. The United States is the world's top producer of chicken meat. In 2022, the US produced 21 million metric tons of broiler meat, while Brazil produced 14.5 million metric tons. The US and China together represent about a third of global poultry production.

Why is it called beggars chicken? ›

Beggar's Chicken used to be a dish for the poor. Legend has it that the dish was invented when a beggar stole a chicken. Because he had no pot to cook it in, the beggar supposedly wrapped the chicken in lotus leaves and packed it in mud before lighting a fire in the ground and burying it.

What does FF chicken mean? ›

Flame Fusion Chicken!

We take pride in serving antibiotic-free chicken. What makes us unique? Our Flame Fusion process, where peri peri sauces elevate each bite. Join us in savoring the natural goodness and fiery flavors at FF Chicken. Flame Fusion—where every meal is a journey of taste and quality.

Why is it called 24 chicken? ›

24 Chicken's second branch opened at P. Noval cor. Dapitan, the UST branch. Fun fact: “We chose the number 24 in our name, because whenever students look for “24 hrs chicken” on Google, we want to be the name to capture their attention first,” Mark said.

What's the difference between curry and Thai curry? ›

Thai curries have a brighter flavor and soupier consistency, because they use lots of fresh herbs and are cooked for less time than Indian curries. It's worth your time stocking up on some of the unique ingredients — you can freeze herbs like lemongrass and kaffir lime leaves for multiple future uses.

What makes Thai curry different? ›

Every curry from every part of the World is different, thai curry generally has less spices comparative with its Indonesian or Indian counterpart, it has a lot more coconut cream as its base and cooked at much shorter duration.

What differentiates types of curries? ›

Red curry was made with several red chilies for a fiery hot dish, while green curry was made with green chilies and yellow curry was made with yellow chilies. In Thailand, these chilies have slightly different taste characteristics in addition to their color.

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