WW – Chinese Burmese Chili Chicken
It’s our second go-round with Wok Wednesdays and we definitely graduated from simple spinach to a true stir-fry. Now, this isn’t my first stir-fry rodeo, so I had the sense to prep all of my ingredients ahead of time; if I hadn’t I definitely would have been in the weeds on this one.
The recipe itself was fairly straightforward; the only curveball was that it has you lowering the temperature half-way through and then raising it again. I had never seen that in a stir-fry recipe before, but it made sense when you thought about how long the chicken would be in the wok. Had I cooked the entire recipe on high heat I probably would have ended up with dry chicken and a scorched sauce.
I only made one tweak – my local Asian grocery store did not have Anaheim chilies, so I substituted a plain old jalapeño. I decided not to leave the seeds in because I wasn’t sure how hot it would end up being. Turns out the heat was just fine, and I could have handled a little more.
Overall this was a fantastic recipe. Next time I will definitely serve it with rice, because you do end up with a lot of delicious sauce just begging to be sopped up by some steaming, fluffy rice.