Wednesday, May 15, 2013

Burmese Stir-Fried Chicken with Peppers

Ground chicken is stir-fried with red, orange and yellow peppers and served with rice and a salad for a quick meal.
½ lb. ground chicken
1 Tbsp. mirin (rice wine)
1 Tbsp. fish sauce
1 Tbsp. cornstarch
1 Tbsp. vegetable oil

3 Tbsp. vegetable oil
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
2 jalapeno peppers, chopped
3 green onions, chopped
3 cloves garlic, chopped

3 Tbsp. water
1 Tbsp. sugar
2 Tbsp. soya sauce
1 Tbsp. fish sauce
1 tsp. salad vinegar
1-1/2 tsp. cornstarch

1 tsp. sesame oil
4 Tbsp. roasted peanuts, crushed

1.    Marinate ground chicken in next 4 ingredients for 10 minutes.
2.    Heat oil over high heat and stir-fry chicken until brown.
3.    Add vegetables and stir-fry until peppers are just cooked, but still crisp.
4.    Stir gravy ingredients into contents in pan.
5.    When gravy thickens and liquids evaporate, remove from heat.
6.    Garnish with sesame oil and roasted peanuts.
Serve over cooked rice with a side of salad.

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