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Burmese Chicken and Ginger Stir-Fry
A quick and flavorful stir-fry featuring tender minced chicken with a punchy combination of ginger, garlic, chilies, and fresh herbs like cilantro and mint. This dish is inspired by the vibrant flavors found in Burmese cuisine, offering a delightful balance of savory, spicy, and fresh notes.
đ§ Ingredienser
- 1 lb Boneless, skinless chicken thighs or breast(minced by hand for best texture)
- 0.5 tsp Cumin seeds
- 0.5 tsp Black mustard seeds
- 2 tbsp Sambal oelek
- 1 tbsp Dark soy sauce
- 1 tsp Fish sauce
- 0.25 tsp Sugar
- 2 tbsp Canola oil or other neutral oil(divided)
- 6 cloves Garlic cloves(peeled, for frying)
- 1 tsp Minced garlic
- 1 tsp Minced ginger
- 0.5 to taste Thai chilies(thinly sliced, or use red pepper flakes)
- 0.25 cup Cilantro(chopped)
- 0.25 cup Mint leaves(chopped)
- 1 for serving Lime wedges
đšâđł Instruktioner
- 1
Prepare the chicken: If not already minced, finely mince the chicken by hand. Slice chicken against the grain into thin strips, then chop finely. Run a knife over the meat until evenly minced.
đĄ Proffstips: Hand-mincing provides a better texture than pre-ground chicken. - 2
Toast and grind spices: In a dry skillet, toast cumin and black mustard seeds over medium heat until fragrant and mustard seeds pop, about 30 seconds. Transfer to a mortar and pestle or spice grinder and pulse into a coarse powder.
- 3
Prepare the sauce mixture: In a small bowl, whisk together sambal oelek, dark soy sauce, fish sauce, and sugar.
đĄ Proffstips: This mixture forms the flavor base of the stir-fry. - 4
Fry garlic cloves: Heat 1 tbsp of oil in a wok or large skillet over medium heat. Add the whole garlic cloves and fry, tilting the pan to keep them submerged, until light golden and softened, about 1 minute. Remove with a slotted spoon and set aside.
- 5
Stir-fry aromatics and chicken: Increase heat to high. Add the remaining 1 tbsp of oil. Once hot, add minced garlic, minced ginger, and sliced Thai chilies. Stir-fry for a few seconds until fragrant. Add the minced chicken and stir-fry, breaking it up, until browned and cooked through, about 4 minutes.
- 6
Combine with sauce and spices: Add the ground spice mixture and the prepared sauce mixture to the wok. Stir well to coat the chicken. Cook for another 1-2 minutes until the sauce thickens slightly.
- 7
Add herbs and serve: Stir in the chopped cilantro and mint. Toss to combine. Serve immediately with lime wedges on the side.
đĄ Proffstips: This dish is excellent served with steamed rice or as a filling for lettuce wraps.
đĄ Proffstips
- âFor a vegetarian version, substitute firm tofu for chicken and omit the fish sauce.
- âAdjust the amount of sambal oelek and chilies to control the spice level.
- âDon't overcook the chicken to ensure it remains tender.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add thinly sliced shallots and sauté them until softened before adding the minced garlic and ginger.
- Include other vegetables like bell peppers or green beans for added color and nutrition.