If you like the jumble of sour, sweet, salty, and spicy flavours that epitomizes Thai cuisine, you’re going to be absolutely smitten with this Burmese influenced stir-fry that is reminiscent of laab—a herby minced meat. Cutting the chicken by hand results in a better texture than using ground chicken. Serve with brown rice and even some lettuce leaves for scooping up the mat.
Tip
You can turn this into a vegetarian dish by omitting the fish sauce and finely dicing up a block of drained firm tofu and then stir-frying the tofu pieces in place of the chicken.
Burmese-style Chicken Stir-Fry
Ingredients
- 1 lb (454 g) skinless, boneless chicken breast
- 2 Tbsp (30 mL) low-sodium soy sauce or tamari
- 2 tsp (10 mL) fish sauce
- Juice of 1/2 lime
- 1 tsp (5 mL) sugar
- 2 red Thai chilies, sliced or 1/2 tsp (2 mL) crushed red pepper flakes
- 2 Tbsp (30 mL) grapeseed oil, divided
- 1/2 cup (125 mL) thinly sliced shallots
- 4 garlic cloves, thinly sliced
- 1 Tbsp (15 mL) minced ginger
- 3/4 cup (180 mL) canned no-salt-added diced tomatoes
- 1/2 cup (125 mL) chopped cilantro
- 1/3 cup (80 mL) chopped mint
Nutrition
Per serving:
- calories288
- protein25g
- fat17g
- saturated fat4g
- trans fat0g
- carbohydrates8g
- sugars2g
- fibre1g
- sodium598mg
Directions
01
To mince chicken, with cutting board on counter, smooth side facing up, run a large knife blade parallel to the cutting board to slice each chicken breast in half width-wise, opening each up into two thinner, even pieces. Slice chicken against the grain into thin strips, then chop finely. Run knife over the meat until evenly minced.
02
In small bowl, mix together soy sauce or tamari, fish sauce, lime juice, sugar, and sliced chilies.
03
Heat wok or large skillet over medium-high heat. Add 1 Tbsp (15 mL) oil and swirl to coat pan. Place minced chicken in pan and heat until browned and cooked through, about 4 minutes. If liquid begins to accumulate in bottom of pan, carefully drain and continue cooking. Remove chicken from pan and set aside.
04
Reduce heat to medium and add remaining 1 Tbsp (15 mL) oil to pan. Place shallot in pan and heat until a shade or two darker than golden, about 6 minutes, stirring often. Add garlic and ginger; heat 1 minute. Add tomatoes and heat 1 minute. Stir in chicken and soy sauce (or tamari) mixture and heat through. Stir in cilantro and mint.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
