Chinese Curry Chicken
User Reviews
5.0
75 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
23 mins
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Servings
4 servings
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Calories
395 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Curry Chicken
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Bring takeout taste home by making Chinese curry chicken in your kitchen. It’s brimming with tender chicken and crisp veggies in a cheerful bright yellow curry sauce. {Gluten-Free Adaptable}To make the dish gluten-free, use dry sherry instead of Shaoxing wine. Also make sure the oyster sauce you use is gluten-free.
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Ingredients
- 12 oz chicken breast , thinly sliced against the grain into 1/4” (5mm) thick pieces
Marinade
- 1/4 teaspoon salt
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
Spice mix
- 1 1/2 teaspoons curry powder (*Footnote 1)
- 1 teaspoon turmeric powder
- 1/4 to 1/2 teaspoon chili flakes , depending on spice level (Optional)
Stir Fry
- 2 tablespoons peanut oil (or vegetable oil)
- 1/2 large white onion , chopped
- 1/2 ” ginger , minced
- 1 green bell pepper , chopped
- 1 carrot , sliced
- 1 cup low-sodium chicken broth
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons oyster sauce
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Instructions
- Combine the chicken, salt, Shaoxing wine, and cornstarch in a medium-sized bowl. Mix to coat the chicken evenly and set aside.
- Add oil to a large skillet and cook over medium-high heat until hot. Add the onions and stir fry for 1 minute.
- Add the ginger, pepper, carrot, and spice mix. Cook and stir until the vegetables are beginning to soften, about 2 minutes.
- Pour in the chicken broth. Add the sugar, salt, and oyster sauce. Stir to mix well and bring to a boil.
- Turn to medium-low heat to bring the broth to a low simmer. Add the marinated chicken with minimal overlapping. Use your spatula to separate any pieces that are stuck together. Simmer for 2 minutes, or until the slices of chicken are just cooked through and the sauce is slightly thickened. (*Footnote 2)
- Transfer everything to a big plate. Serve hot over rice as a main dish.
Notes
- S&B Japanese curry powder and Madras curry powder work well in this recipe.
- The sauce will thicken a bit more once it has cooled down a bit, so you don’t need to over reduce the broth at this point. It might overcook the chicken.
Nutrition Information
Show Details
Serving
1serving
Calories
395kcal
(20%)
Carbohydrates
62.3g
(21%)
Protein
18.9g
(38%)
Fat
9.2g
(14%)
Saturated Fat
1.2g
(6%)
Cholesterol
54mg
(18%)
Sodium
688mg
(29%)
Potassium
479mg
(14%)
Fiber
1.6g
(6%)
Sugar
56.1g
(112%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 395kcal | 20% |
| Carbohydrates | 62.3g | 21% |
| Protein | 18.9g | 38% |
| Fat | 9.2g | 14% |
| Saturated Fat | 1.2g | 6% |
| Cholesterol | 54mg | 18% |
| Sodium | 688mg | 29% |
| Potassium | 479mg | 10% |
| Fiber | 1.6g | 6% |
| Sugar | 56.1g | 112% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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