Chicken Kebat
Chicken Kebat
About a year ago my husband and I went to San Francisco for a few days.
We ate at a restaurant and had a delicious chicken dish. It was a Burmese restaurant as soon as I got home I started making this dish.
I’ve made it at least a dozen times now and well, I don’t see me tiring of it anytime soon.I’ve been trying to replicate ever since.
Chicken Kebat is a combination of chicken with onions, tomatoes, green chilies, and mint.
I’m glad I remembered to take a photo of it this time!
This has become one of my go-to chicken recipes. I like serving it with coconut rice. It goes nicely with this as it’s a little spicy.
To tell the truth, I don’t think I could tire of coconut rice, I really need to have it MORE often, it’s that good.
I just love coconut….. here are a few of my favorites: Grilled Pina Colada Pie, Grilled Pina Colada Pie, Coconut Cut Out Cookies, White Christmas Pie Cookies, and S’ more Coconut Cupcakes too.
Here are a few coconut recipes I’m looking forward to trying, Coconut Pancakes, Coconut Rolls, Toasted Coconut Pound Cake, Coconut Chocolate Bars, Coconut Raspberry Lemon Cake, Coconut Limoncello Cupcakes, first on my list to make are these NO Bake Pina Colada Bars and no-bake is even better for hot summer fun recipes.
getting all the spices ready first helps to get this dish on the table quickly.
I slice boneless skinless chicken breasts thinner and smaller so they cook quickly.
Once the chicken is lightly browned on each side, I add in the onions so they have plenty of time to cook.
Next, add in the tomatoes.
Then pour on the chicken stock and spices and allow the sauce to thicken.
Chicken Kebat
Ingredients
- 4-5 skinless boneless chicken breasts
- 1 tablespoon olive oil
- 1 large onion sliced
- 1 large tomato or three Roma/plum tomatoes cut into wedges
- 2 tablespoon canned diced green chilies
- 1 teaspoon Sriracha Hot Chili Sauce
- 1/8 teaspoon turmeric
- 1 tablespoon corn starch
- 1 1/2 cups chicken stock
- S&P
- 8 leaves fresh mint thinly sliced
Instructions
- In hot skillet, place a tablespoon olive oil, heat chicken on each side until lightly browned on medium heat.
- Add sliced onion, cook for a few minutes, until tender.
- Add in tomato and cook on medium to medium low heat until softened.
- Mix green chilies, sriracha, turmeric, corn starch with chicken stock and whisk it into the center of the pan and cook on medium low until heated through and thickens.
- Add mint.
- Serve over Coconut Rice. Recipe for Coconut Rice in notes below.
Notes
Now this looks so delicious, don’t you think?
I often serve Chicken Kebat over rice,
but it’s so delicious on it’s own,
if you are eating low carb you will love it all on it’s own!
The fresh mint is the best finishing touch on this dish!
This recipe was inspired by Burma Superstar’s Chicken Kebat.
I’m obsessed with coconut too! This chicken looks darn good. Don’t you think a little mint makes everything better?
oh yes it really does 🙂
Delicious!!
Hi, Diane! I am a big fan of coconut as well. Thanks for including my coconut rolls in your future trying list…I am looking forward to your feedback. Have a great week!
I love coconut rice too — you can never eat it too often 🙂 Can’t wait to try this with it SOOON!!!!!
I’m dying to make this. That photo makes me want it very soon!
You’ll have to let me know how you like it 🙂
I’ve never heard of it but it sounds wonderful. And easy, I always like easy.
I’ve never heard of this before either Diane, but it sounds like something my kids would gobble right now. Will be trying this!
Love this, and coconut rice has been my obsession lately. We just had rice bowls with coconut rice tonight for dinner. The tomatoes on this are wonderful for the time of year. I can’t wait to try it.
Oh wow! This looks amazing 🙂 my husband will love this dish!
Thank you for having the B. Superstar recipe! One thing I noticed when following your recipe at home was that the chicken stock amount seemed a bit too high. I cut the amount to 1/2c and had much better results the second time. Now only if you could get their samusa soup recipe…..
I’m glad you liked the recipe and yes you can cut the liquid down, I simmer it and it thickens and reduces and becomes more flavorful, if you want to do it quicker cutting the liquid in half is good. I did not have their soup, wish I could help you there, their food is so delicious.