Burmese Chicken.jpg

Burmese Chicken

Who needs take-out when you can make this dish at home and serve it over rice or quinoa. Replace the chicken with tofu for a great vegan main dish. You will love it no matter what protein you use. It is smoky yet colorful. The Chinese 5 Spice gives this dish a nice smokiness, and the fresh vegetables bring an array of color.
 

Prep Time - 20 Minutes

Cook Time - 20 Minutes

Serves 2

Ingredients
  • 12 oz boneless, skinless chicken breast (or tofu)
     

  • 4 large garlic cloves, crushed
     

  • 1 teaspoon Chinese Five Spice
     

  • ¼ teaspoon sea salt
     

  • 1 tablespoon corn starch
     

  • 2 tablespoons peanut oil (or any high-temperature oil), divided
     

  • ½ cup diagonally chopped sugar snap peas
     

  • ½ cup chopped red bell pepper
     

  • ¼ cup diagonally chopped green onions
     

  • 12 Thai basil leaves, roughly chopped

For Sauce
 

  • 1 tablespoon rice vinegar
     

  • 2 tablespoons soy sauce (or GF Liquid Aminos)
     

  • 1 tablespoon honey (or Agave syrup)
     

  • 1 teaspoon Chili Garlic Sambal

Directions

Omnipan – Medium and Large

  1. Wash and pat the chicken breast dry with a paper towel. Cut into thin strips. Then cut each strip into 1 to 1 ½ inch pieces. If using tofu, drain it thoroughly before cutting it into strips.
     

  2. In a medium bowl, place the cut chicken or tofu and add the crushed garlic, Chinese Five Spice, and salt. Mix to coat. Cover and set in the refrigerator to marinate for 30 minutes, up to a few hours.
     

  3. Preheat the oven to 425 °F or 218 °C.
     

  4. In the medium Omnipan, mix the ingredients for the sauce and whisk together to combine.
     

  5. Spoon half of the sauce onto the chicken or tofu and mix well. Sprinkle the corn starch and toss to coat evenly. Add 1 tablespoon oil and stir gently to coat. Transfer the chicken or tofu to the large Omnipan and spread it to form a single layer.
     

  6. For the sauce remaining in the medium Omnipan, add the sugar snap peas, bell pepper, and green onions. Toss to coat the vegetables.
     

  7. Place the large and medium Omnipans, without the lids, in the preheated oven. Cook for 20 minutes, or until the meat or tofu is cooked and the vegetables are crisp yet tender.
     

  8. Toss the chicken or tofu, vegetables, and chopped basil leaves to combine. Serve hot.

Notes
  • Serve hot over steamed rice or quinoa. If you love noodles, cook noodles of your choice according to their packaged instructions and toss them into the above dish at the end.
     

  • Cut the vegetables into similar sized pieces, so they cook at the same time.
     

  • You can use any vegetables you have in the refrigerator. Since crunchy vegetables like broccoli, carrots, and sugar snap peas take longer to cook, add those to the Omnipan first. Since vegetables like bell peppers take less time to cook, add them later to make sure they are not overdone by the time the crunchy vegetables are cooked.
     

  • Freezing the chicken breast for a few hours beforehand will make it easier to cut into thin strips because they will firm up a little. If using this technique, thaw the chicken strips completely and pat them dry with a paper towel before adding the salt and spices.

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