“The Big Guy” is trying to get into the mood for a feed of Fiery Burmese Chicken and Beans. He is twisted into a lotus pose after swishing around in his bath robe and knobby bare feet. He will need a dance studio soon! 

This is a very different recipe for a chicken stir-fry. It is full of interesting spices and is a quick tasty meal. On the website www.feastingathome.com, it is described as full-flavoured and my notes say “WOW!! Fabulous flavours and aromas!” I have increased the sauce ingredients as we needed more when we served it with rice. Don’t get stuck on the word fiery in the title, you will have many options for developing your own preferences for mild, medium or hot tastes.  

This recipe has a number of new items to buy for your pantry but I have given alternates that also work. You will want to use a high temperature wok oil such as canola, avocado or peanut oil. The sauce uses rice vinegar, Shaoxing Chinese clear amber-coloured cooking wine, as well as, a chili garlic sauce but Sriracha can suffice. I am including a recipe to make your own Chinese 5 Spice that you can store for up to 6 months in your spice drawer.  

I recommend that you do the preparation first before you start to cook as the recipe comes together fast at the stove.

“The Big Guy” is off to the Capital Letter Store to search for Myanmar Beer or Dragon Lager Beer. I suspect he will return with Tsingtao Beer which is one of his favourite Asian beers.

Main ingredients

2 chicken breasts or tofu, cubed and dry

2 tsp cornstarch

¼ tsp salt

¼ tsp black pepper

¾ tsp Chinese 5 Spice (recipe below)

1 Tbsp peanut or canola oil

Stir Fry Sauce

4 Tbsp soy sauce 

3 tsp honey, sugar or alternative

3 tsp rice vinegar

3 Tbsp Shaoxing Chinese amber cooking wine 

(or substitute a dry white wine)

1½ tsp chili garlic sauce (or Sriracha)

Stir Fry Veggies

Handful of green beans

2 Carrots, cut in 2” lengths and strips 

Handful Snap peas, remove strings

Handful of asparagus, chopped in 2” lengths

Red or yellow pepper, cut in 1/2” strips

1 onion, cut in 1/2” strips  

3 garlic cloves, roughly chopped

5 dried chilies, do not cut; for flavour only; do not eat (Optional)

Table Garnish

10 Thai Basil leaves, torn (regular basil works too)

Roasted peanuts or crushed

Scallions

Serve over Rice

1. Dry chicken breasts and slice at a diagonal into ¼” slices and then cut slices in half. 
2. Place in a shallow bowl, sprinkle with cornstarch, salt, pepper and Chinese 5 Spice. Toss to coat. 
3. Make Stir-Fry Sauce and prepare all vegetables.
4. Turn on the fan above the stove and open a window. 
5. In a wok on high, heat the oil until it is beginning to smoke (or an extra-large cast iron skillet over medium heat), sear the chicken turning until both sides are brown. Remove to a plate with paper towel. (The chicken does not need to be cooked at this point, just browned.) 
6. Into the hot wok, add the green beans, peppers, onions and dry fry over medium high heat for 4-5 minutes until the green beans begin to char. Make a well in the centre of the veggies, add the garlic and whole chilies and stir-fry for 1-2 minutes.
7. Return the chicken back to the wok and pour in the sauce. Turn the heat down to medium low and simmer for 2-3 minutes until the chicken is fully cooked. 
8. Transfer to a serving bowl, add the Thai basil and stir lightly. 
9. Serve with table garnishes and chopsticks. 

Chinese 5 Spice

6 whole star anise pods

1½ tsp whole cloves or 1 ¼ tsp ground cloves

1 cinnamon stick, 3” long or 2 Tbsp ground cinnamon 

2 Tbsp fennel seeds

3 tsp Szechwan peppercorns or 3 tsp whole black peppercorn 

1. Toast all spices in a skillet for 2-3 minutes.
2. Grind in a Bullet or a coffee grinder. 
3. Store in an airtight jar for up to 6 months.
4. Makes ¼ cup of Chinese 5 Spice.