Burmese Chicken

Burmese Chicken

This is Luci’s favourite dinner party recipe Burmese Chicken, given to her by her friend, Genevieve. It works 100% every time and is a really great recipe, which is dead easy to make.
Serves 4


  • 4 skinless chicken breasts, thinly sliced across the grain
  • 1 fresh red chilli, deseeded and sliced
  • 15 ml dark brown muscovado sugar
  •  30 – 60 ml oyster sauce
  •  30 ml sunflower or olive oil
  •  2 pieces fresh ginger root, peeled and chopped finely
  •  2 large cloves garlic, peeled and crushed
  •  3 medium carrots, peeled and sliced into small julienne strips
  •  5 ml ground turmeric
  •  75 g unsalted cashew nuts
  •  Fresh coriander leaves


  1. Place sliced chicken breasts, chilli, sugar and 15 ml oyster sauce together into a glass bowl, toss well to coat and combine the flavours.
  2.  Heat oil in a wok or a large frying pan over moderate heat. Add ginger, garlic and carrots; stir-fry for 2 – 3 minutes.
  3. Add in chicken mixture, turmeric and remaining oyster sauce. Stir-fry until chicken is cooked through, about 8 – 10 minutes.
  4.  Add in cashew nuts and fresh coriander leaves.
  5.  Serve immediately, with cooked Chinese noodles or Basmati rice.


• Use a teaspoon to scrape the skin off the ginger root; it works like a charm to get into all the little crevices.
• Want to prepare ahead? Prepare to end of step 3. Cool, then reheat quickly before serving, and add the nuts and fresh coriander leaves at the end of the reheating time.

Remember to grab your kitchen essentials here. Stay tuned to our blog for exciting recipes, networking sessions, product knowledge and much more.

  • Rene Fourie
    June 22, 2018 at 8:45 am

    We made this last night, super easy base recipe, and prep time is longer than cook time which is great, everything done in under 30 minutes.

    A few comments:

    1. We added the chilli, it was small but there was a good bite, however leave it out for your kids, perhaps swap for crushed dried chillies
    2. It took a couple of reads to figure out “30 – 60 ml oyster sauce”, and then adding 15ml, and I missed the mention of adding the rest later. Simplify, and rather say 15ml + 15 to 45ml. In general following a recipe is stressful, and have a vino, and being dof after a hard day is difficult 😉
    3. We only added a total of 30ml oyster sauce, and I am glad we did. I think 60 would be too much.
    4. I mixed the oil with the oyster sauce, sugar and tumeric together and used it all for the marinade, which was dropped as is into the wok minus the cooking oil being first.
    5. We used frozen baby carrots, added after the chicken was 80%, and added green beans, providing a nice fresh crunch, not over cooking them.
    6. We had no coriander, but had a packet of spinach, dropped it in, turned the heat off and put a lid on, perfectly blanched.
    7. No cashews either, peanuts worked just as well for us.

    Those are not suggestions, just what I did. Loved it, so nice how simple dishes can be so tasty. Thanks team!