Chinese Burmese Chili Chicken

I know it’s Tuesday, but I can’t cook tomorrow night, so tonight is Wok Tuesday!

Link to recipe: Chinese Burmese Chili Chicken

Lots of ingredients tonight…the chicken didn’t even make the pic.

Here’s a closeup of the Anaheim chili, which I never cooked before. The recipe said “cut into scant 1/2-inch thick slices with seeds.” (Oh, I just noticed it says about 1/4 cup…I had way more than that…) I just left it in rings! It’s a skinny pepper. Rings seemed to make sense for some reason. I tasted it raw, and it was very mild to me.

Then all the action happened, and here is the result…

20120529-191248.jpg

So…I thought this was…OK.

The best part was the chicken! It was extremely moist and flavorful. The rest of the dish was pretty bland. Too many mild peppers for my taste. I would suggest throwing a hot pepper or two in there. I used regular old chili powder at the end, and ended up adding some cayenne to my plate to all more flavor. However, the chicken was yummy.

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4 thoughts on “Chinese Burmese Chili Chicken

  1. I couldn’t find an anaheim chili at my market so I used a jalapeño, and the heat was nice. Next time I might even add two!

    No worries about “Wok Tuesday” – I usually end up cooking mine on Tuesdays and then posting them on Wednesdays, less pressure!

  2. Looks good! We enjoyed this immensely. I omitted the chili powder and added cayenne pepper. This added a nice soft heat. Being we know the recipe ahead of time I cook it when time allows and schedule my post to go live on the given Wednesday. No way could I cook and blog and post all in one night!

  3. I thought this was really delicious, but my husband was not impressed. At least you know how to change it for next time to suit your taste. I think you photo of the stir-fried ingredients looks very eat-able.

  4. Pingback: Chinese Burmese Chili Chicken: A #WokWednesdays Feast « Nancie McDermott

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