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Burmese Recipe : Stir-Fried Chicken with Chili


  • 400g boneless chicken breast, diced

Marinate for chicken:

  • 2 tbsp fish sauce
  • ¼ tsp turmeric powder
  • 4 tbsp oil
  • 1 large white onion, thinly sliced
  • ½ tsp turmeric powder

For coating:

  • 1 egg white, lightly beaten
  • 1 tbsp cornflour
  • Pinch of salt
  • 3 cloves garlic, minced
  • 1 tbsp red chili, pounded/blended
  • ¼ tsp turmeric powder
  • 2 stalks spring onion, chopped


  1. Marinate the chicken and set aside for 20 minutes.
  2. Heat the oil over medium heat in a wok or skillet. Add the onion and ½ tsp turmeric powder. Stir fry until the onions are dark brown. Set aside on paper towels to drain. Remove oil.
  3. Mix the egg white, cornflour and salt well. Add the chicken and coat well with the mixture. Refrigerate for at least 30 minutes.
  4. Bring a small pot of water to a simmer. Add the chicken to the water, stirring occasionally to separate. Cook till the chicken just turns white, then immediately drain the chicken into a colander.
  5. Re-heat the same oil in the pan over medium high heat. Stir fry the garlic with the red chilies and ¼ tsp turmeric powder till golden. Add the chicken and spring onions. Cook for 2 to 3 minutes till the chicken is done.
  6. Serve garnished with the brown-fried onions.

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Last Modified: 11/28/11.