Chinese Burmese chili chicken from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 140) by Grace Young

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Notes about this recipe

  • Delys77 on March 22, 2023

    This was well received at dinner last night when I served to my husband and a guest. We had been away for a bit so there had been a fair bit of eating out and this hit the spot as a well balanced and simple home cooked meal with a fair bit of vegetables! My paprika wasn't marked but I suspect it was quite mild and I used Kashmiri chilli powder so as a result I would say the dish was warm rather than spicy, but that was all good for us. Lovely colours in this dish and just right amount of pungency from the fish sauce. A winner for us.

  • jenmacgregor18 on April 26, 2022

    A really good combination. Not too hot, just well seasoned. The texture of the veggies is crisp-tender and perfect, even the zucchini. I didn't have chili powder, so I just added some more paprika. I subbed a deseeded serrano for the anaheim pepper since that's what I had.

  • ashallen on October 14, 2021

    As Zosia noted, not super-spicy despite the "chili" in the title. This was a pleasant, well-balanced dish with no one single flavor dominating. Zucchini texture was great - cooked but not mushy. I used chicken thighs, substituted additional red bell pepper for green bell pepper, and used 1/8+ teaspoon cayenne pepper instead of chili powder.

  • Zosia on August 02, 2017

    Really tasty dish with loads of flavour and just a little bit of heat. The dish was prepped and cooked in the time it took to cook a pot of rice, needed to absorb the delicious sauce. I did find it to be a little saltier than other recipes from this book which have generally been seasoned to my taste; I think the fish sauce, which I'm not very familiar with, was the culprit here (and not tasting before the final addition of salt!).

  • jtodes on April 22, 2015

    This was a fantastic dish. Very flavorful. I used chicken thighs.

  • Breadcrumbs on February 01, 2011

    p. 140 - Another interesting fusion dish from Ms. Young. This one has bold flavours that really pop, its one of those dishes that warms you up inside because of deep flavours and, the punch from its spice combination. If I were to make this again, the only change I’d make would be to add the chili powder earlier on in the process as l felt it was a bit too prominent being added immediately prior to serving. This was a bit bold for K. I'd make the dish again.

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