Sometimes we have moments where we miss the comforts of home, the familiar faces, the places we used to frequent, and the places that we didn’t frequent nearly as much. For me, I have moments where I miss the romantic side of San Francisco and all of its amazing places like Burma Superstar. Last month, while I was at Powells Books, I came across Burma Superstar's cookbook, Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia and immediately knew I had to buy it. I’ve been having fun these last few days browsing through the pages, wanderlusting over Burma, and drooling over all of the amazing recipes and images.
Today, I decided to re-create their chicken and mint minced meat dish. It is very similar to Thai laap. Loads of mint and cilantro give this minced chicken dish vibrancy. It was a very simple dish to create and was ready in no time. Enjoy it with rice or as a lettuce wrap, this dish will not disappoint! Because i've been making this recipe on repeat, I decided to tweak a few things here and there, and stuff it all into a bell pepper. The resupt? Amazing!
Burmese Chicken Mint Stuffed Bell Peppers
(Keto-Friendly, Gluten Free, Egg Free)
What You'll Need
1 pound ground chicken or turkey
1⁄2 teaspoon cumin seeds
1⁄2 teaspoon black mustard seeds
2 tablespoons sambal oelek
1 tablespoon coconut aminos
1 teaspoon fish sauce
2 tablespoons coconut oil
6 to 8 small garlic cloves
1 teaspoon minced garlic
1 teaspoon minced ginger
1-2 Thai chiles, sliced
1⁄4 cup chopped cilantro, plus extra sprigs for garnish
1⁄4 cup chopped mint
1 teaspoon sesame seed oil
4 Red or Orange Bell Peppers, halved
3/4 cup cooked quinoa
What You'll Need To Know
In a dry wok or skillet, toast the cumin seeds and mustard seeds until the cumin is fragrant and the mustard seeds start to pop, no more than 30 seconds. Transfer to a mortar with a pestle or a coffee grinder used for grinding spices and pulverize into a coarse powder.
In a small bowl, mix together the sambal, coconut, fish sauce, and sesame seed oil.
In a wok or large skillet, heat the oil over medium heat. Tilt the wok so the oil pools to one side and add the garlic cloves. (This helps the garlic cloves stay submerged in oil so they fry more evenly.) Fry until light golden and softened, about 1 minute. Use a slotted spoon to remove the garlic cloves. Leave the oil in the wok.
Heat the wok over high heat. When the oil is hot (but not smoking), add the minced garlic and ginger. Stir-fry for a few seconds and add the chicken. Using a spatula or wooden spoon, stir-fry the chicken briefly, then press the meat against the sides of the wok to increase the surface area and decrease how much the chicken steams. (If using a skillet, spread the chicken evenly across its base.) After a minute, give the wok a stir so the chicken doesn’t stick together. Repeat this step until the chicken is light brown in places and pale in others, about 3 minutes depending on the wok and the burner strength.
Stir in the mustard-cumin blend, sambal mixture, fried garlic cloves, and jalapeño. Stir constantly, until the liquid just lightly coats the meat. Mix in the chopped cilantro and mint. Serve with cilantro sprigs and lime wedges.
When ready to plate, in a bowl transfer the chicken mix and mix in 1 cup cooked quinoa.
Scoop and stuff each beller pepper halves and top with avocado slices.