Wednesday, December 1, 2010

Burmese Chile Chicken

1 lb skinless, boneless chicken thighs, cut into 1 inch strips
3 Tbsp canola oil
1 1/2 tsp cornstarch
kosher salt and black pepper, to taste
1 onion, cut into 3/4" pieces
2 tsp sweet paprika
1 tsp ground cumin
2 cloves garlic, minced
1 1"piece ginger, peeled and minced
2 bell peppers (1 green, 1 red), cored and cut into 1" pieces
2 Tbsp fish sauce
1 large anaheim or poblano chile, cut diagonally into 1/4" thick pieces
1 medium zucchini, halved lengthwise and cut diagonally into 1/4" thick slices
1/2 tsp chilli powder
4 cups cooked rice

1. Combine chicken, 1 Tbsp oil, 1 tsp cornstarch, salt and pepper in a bowl; let marinate for 15 minutes.
2. Heat a 14" wok over high heat. Add 1 Tbsp oil. Add onions; cook until softened, 1-2 minutes. Push onions to side; add remaining oil with chicken, arranging it in a single layer. Cook, without stirring, for 1 minute. Continue cooking, tossing vigorously, until chicken is opaque, about 30 seconds. Add paprika, cumin, garlic, and ginger; cook, tossing constantly, for 30 seconds. Add peppers; cook, stirring constantly, until they begin to soften, 2-3 minutes. Stir in fish sauce and cook until almost all the liquid has evaporated, about 1 minute. Add chiles and zucchini; cook for 30 seconds. Stir together remaining cornstarch and 1/3 cup cold water in a bowl; pour around edge of wok. Cook until chicken is cooked and sauce has thickened, 1-2 minutes. Stir in chili powder; season with salt and pepper. Serve with rice.

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