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–+ servings
Chinese Curry Chicken

Savor Homemade Chinese Curry Chicken in 25 Minutes

This Chinese Curry Chicken is a quick and easy dish that combines tender chicken with vibrant veggies in a comforting golden curry sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Breast thinly sliced
  • 1 tsp Salt
  • 2 tbsp Shaoxing Wine (or Dry Sherry) for gluten-free option use dry sherry
  • 1 tbsp Cornstarch
For the Curry Sauce
  • 2 tbsp Curry Powder S&B Japanese curry powder recommended
  • 1 tsp Turmeric Powder
  • 1/2 tsp Chili Flakes optional
  • 1 cup Low-Sodium Chicken Broth
  • 1 tbsp Sugar
  • 2 tbsp Oyster Sauce check for gluten-free version
For the Vegetables
  • 1 medium White Onion chopped
  • 1 inches Ginger minced
  • 1 medium Green Bell Pepper chopped
  • 1 medium Carrot sliced
For the Cooking Oil
  • 2 tbsp Peanut Oil (or Vegetable Oil) for stir-frying

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Begin by thinly slicing your chicken breast and placing it in a bowl. Sprinkle with a pinch of salt, a splash of Shaoxing wine, and a tablespoon of cornstarch. Toss everything together until the chicken is fully coated and set aside for about 10 minutes.
  2. In a large skillet, heat 2 tablespoons of peanut oil over medium-high heat. Add the chopped white onions and stir-fry for about 1 minute until translucent.
  3. Introduce the minced ginger, chopped green bell pepper, and sliced carrot to the skillet. Cook for about 2 minutes, stirring frequently, until the vegetables begin to soften.
  4. Pour in 1 cup of low-sodium chicken broth, followed by 1 tablespoon of sugar, a little more salt to taste, and 2 tablespoons of oyster sauce. Stir together and bring to a gentle boil.
  5. Reduce heat to low and carefully add the marinated chicken in a single layer. Simmer uncovered for about 2 minutes, flipping halfway until cooked through.
  6. Remove from heat and serve your Chinese curry chicken over steamed jasmine or basmati rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Quality ingredients enhance overall flavor; thinly sliced chicken ensures quick cooking without becoming dry. Customize veggies based on preference and avoid overcooking the chicken for the best texture.

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