Mr. Bookdwarf and I have been eager to try cooking more recipes from Naomi Duguid’s Burma: Rivers of Flavor since our dinner party a few weekends back. Tonight we opted for a simple dish called Chicken in Tart Garlic Sauce.

Mince lots of garlic and ginger and make it into a paste with some salt. Heat peanut oil and saute until soft. Add in some green cayenne chilies, which I just happen to have growing on our porch. Add in some boneless chicken breast sliced into smallish pieces and cook for several minutes. Add in a cup of water. At first you think, woah that’s a lot of water. Trust me you want the sauce. It looks bland but it packs a lot of flavor. Bring the water a boil and continue cooking until the chicken is cooked through. Take off heat and add two tablespoons of lime juice. Salt to season. Garnish with some cilantro.

We made some brown rice to go with the dish. I winged a broccoli dish as well by stealing some of the ginger, garlic, and peppers before adding the chicken. Steam the broccoli. Drain the pan. Heat a little oil and add back in the aromatics. Toss in the broccoli and coat. I then threw in some fish sauce and chili oil that I had made for the dinner party. Delicious!