Burmese Ginger Chicken Stir-Fry with Shallots and Turmeric

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant stir-fry featuring tender chicken pieces tossed with aromatic ginger, turmeric, and crispy shallots — a staple flavor profile from Myanmar. This Asian Fusion chicken recipe, ready in about 25 minutes, pairs fresh ginger, julienned, shallots, thinly sliced, and turmeric powder for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving

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Ingredients

500 g boneless chicken thighs, cut into 1-inch pieces
2 tbsp fresh ginger, julienned
4 shallots, thinly sliced
1 tsp turmeric powder
3 garlic cloves, minced
3 tbsp vegetable oil
2 tbsp fish sauce
1 tbsp light soy sauce
1 fresh green chili, chopped
1/4 tsp white pepper
2 tbsp fresh coriander leaves, chopped

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
Step 2: Add 4 thinly sliced shallots and cook for 3-4 minutes, stirring frequently until edges turn golden brown and crispy, then remove half for garnish.
Step 3: To the remaining shallots in the wok, add 3 minced garlic cloves and 2 tbsp julienned fresh ginger; sauté for 1 minute until fragrant.
Step 4: Add 500 g chicken thigh pieces and stir-fry for 6-8 minutes until the chicken is cooked through and begins to brown.
Step 5: Sprinkle 1 tsp turmeric powder and 1/4 tsp white pepper over the chicken, stirring to coat evenly.
Step 6: Pour in 2 tbsp fish sauce and 1 tbsp light soy sauce, then add 1 chopped fresh green chili; cook for another 2 minutes until sauce thickens slightly.
Step 7: Remove from heat and stir in 2 tbsp chopped fresh coriander leaves.
Step 8: Serve the stir-fry topped with the reserved crispy shallots over steamed rice or noodles.