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5.0 from 75 votes

Chinese Curry Chicken

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings: 4 servings
Calories: 395 kcal
Course: Main Course
Cuisine: Chinese

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

Instructions

    Cup of Yum
  1. Combine the chicken, salt, Shaoxing wine, and cornstarch in a medium-sized bowl. Mix to coat the chicken evenly and set aside.
  2. Add oil to a large skillet and cook over medium-high heat until hot. Add the onions and stir fry for 1 minute.
  3. Add the ginger, pepper, carrot, and spice mix. Cook and stir until the vegetables are beginning to soften, about 2 minutes.
  4. Pour in the chicken broth. Add the sugar, salt, and oyster sauce. Stir to mix well and bring to a boil.
  5. 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)
  6. 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

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

% 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.