Chinese Curry Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 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
Description
This recipe starts by marinating thinly sliced chicken breast in Shaoxing wine, salt, and cornstarch to tenderize and impart subtle flavor. Vegetables including white onion, ginger, green bell pepper, and carrot are stir-fried briefly until just softened. A spice mixture of curry powder, turmeric, and optional chili flakes is added, infusing the dish with earthy and mildly spicy notes. Chicken broth, sugar, salt, and oyster sauce create a savory base that is brought to a boil before the marinated chicken is simmered gently until cooked through and the sauce thickens slightly. This method ensures tender, well-seasoned chicken enveloped in a rich, aromatic curry sauce.
Serving the curry hot over rice allows the sauce to complement the grains, making a balanced and satisfying meal.
Use of Japanese or Madras curry powder is recommended for the spice blend. The sauce will thicken further upon cooling, so it is best not to over-reduce the broth during cooking to avoid drying the chicken.
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 white onion chopped, large
- 1/2 ” ginger , minced
- 1 green bell pepper , chopped
- 1 carrot , sliced
- 1 cup chicken broth low-sodium
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons oyster sauce
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 or Madras curry powder work well to create a balanced spice flavor.
- The sauce thickens more as it cools; avoid over-reducing the broth to keep the chicken tender.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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