First things first. Have you been to San Francisco? What are you waiting for? It’s among the top three most beautiful places I’ve ever been. Sam and I just went for our honeymoon, and we kept looking at each other mid-car-ride saying “is this even real?” I have never seen a more beautiful city or a more expensive one to live in. It’s like Europe in the U.S. It’s cold as hell, but the sun is shining, so who cares. It’s the only place I’ve ever been where you can walk a few blocks and experience a completely different climate. People are not joking when they tell you to bring a jacket. Bring one.
There is something completely magical about San Francisco. Let’s talk about the food. Burma Superstar was recommended to us by several people, so we had to try it. If you go, get the Tea Leaf salad! It’s made of fermented tea leaves. But we also had a delicious stir fried chicken dish that I just had to recreate, since where else in the world can you get Burmese food? Not Nashville that’s for sure.
This spicy stir fry is made with hot peppers and five spice powder among other things. There’s something really special about the sweet red onions in the sauce. You’re going to love this! Now I say Burmese because it’s inspired by the Burmese food I had, but this is definitely not authentic. Don’t hold me to it!
Let’s get started!You’ll want to cut your chicken into small bite size pieces, so about a half inch wide by two inches long. To make the marinade, add half the ginger, half the soy, some honey, serranos, dried red chiles like thai chiles, garlic, half the five spice powder, vinegar, and half the sesame oil. Marinate the chicken in this mixture for about an hour. You’re going to need some fresh ginger, grated, and some cilantro. I always use the stalks since they have so much flavor, so finely chop the stalks and reserve the leaves for topping. Then thinly slice the red onion.
Heat a large nonstick skillet (the more surface area the better) over high heat for three minutes until it’s extremely hot. Add the rest of the sesame oil and throw in your chicken with all the juices and the onion, ginger and cilantro stems. It will be really smoky, so use a vent and open a window. Let it sear and push around to get all sides of the chicken, stirring frequently. In a cup, add the remaining soy sauce and the cornstarch and remaining five spice powder. Stir with a fork and add to the chicken, stirring. This should thicken up the sauce a bit. Cook the chicken for about five to seven minutes total until no pink remains when you cut it open. Remove the pan from heat.
Top with the remaining cilantro leaves and serve with rice! It’s a fairly quick dinner after the chicken marinates. And if you love spicy food, this recipe will be your new best friend. It would be interesting to try this with just vegetables. Let me know if you do!
- 1.5 lb chicken breast
- 2 tbsp minced ginger
- 2 garlic cloves, minced
- 4 tbsp soy sauce
- 1 tsp rice vinegar
- 2 tsp sesame oil
- 1 tsp honey
- 2 dried red chiles (like thai chiles)
- 2 tsp five spice powder
- 1 serrano pepper, sliced thinly
- ½ tsp cornstarch
- 1 red onion, thinly sliced
- quarter of a bunch of cilantro
- In a large mixing bowl add 1 tbsp of the ginger, garlic, 2 tbsp of the soy sauce, rice vinegar, 1 tsp of the sesame oil, honey, dried chiles, 1 tsp of the five spice powder, and serrano slices. Mix together with a fork. Chop the cilantro stems, and pull the leaves off and roughly chop. Slice the chicken into ½ inch by 2 inch slices. Add the chicken to the soy sauce mixture. Toss to coat and let marinate 1 hour.
- In a small cup add the remaining soy sauce, corn starch, and remaining five spice powder. Mix together with a fork and set aside.
- Heat a large nonstick pan over high heat for about 3 minutes until it's searing hot. Add the remaining sesame oil. Add the onions, remaining ginger, cilantro stems, and the chicken mixture with all the sauce. Stir frequently for about 3 minutes. Add the reserved soy and cornstarch mixture to the pan and continue to stir until chicken is cooked through, another 3 minutes or so. Remove to a platter for serving. Top with cilantro leaves and serve with white rice.