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Jambalaya Chicken

4-person serving


  • 200g Chicken Breast  
  • 100g Carrot
  • 100g Leek
  • 100g Capsicum (yellow, red, green )
  • 50g Onion
  • 50g Pineapple
  • 4 glove Garlic
  • 50g Mango Chutney
  • 8 tbsp Sweet Chili Sauce
  • Tabasco to taste
  • 1 bundle Chinese Celery or Flat Parsley
  • Iodized Salt, Pepper
  • Vegetable Oil
  • 200g Fettuccine Pasta

How to Cook

1) Prepare pasta

  • Boil salt water and boil the pasta to “Al Dente” (7 – 11 minutes depending on pasta )
  • Keep aside after cooked and strained.

2) During pasta cooking time

  • Peel and clean all vegetable.
  • Cut the carrots, capsicum and leek into 2 cm long fine stripes (“Julienne”)
  • Cut the pineapple, garlic and onions in small cubes,
  • Cut the chicken breast into thin slices and season with iodized salt and pepper
  • Heat up a wok pan, add the oil and when hot stir in the seasoned chicken breast with garlic and onions
  • Stir fast for two  minutes and let the chicken get a slight golden color.
  • Than add all vegetables, stir fry and add mango chutney, sweet chilli sauce and season with Tabasco , salt and pepper,
  • Add the pasta and stir in the chopped celery leaves, mix all well
  • Ready to serve.


How to serve

  • Place either on individual plates or on a main plate for a ” Family Style ” meal serving.

The Jambalaya is also quick done, a light, quick to cook  & healthy food with short frying time under good heat to keep the chicken meat crisp outside, fresh and tender inside. You can also add fresh chili.

Oliver E. Soe Thet

He was born on 03.10.1961.

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Chef Oliver E. Soe Thet's recipes