Chinese Curry Chicken
A delicious and authentic soups and broths recipe for Chinese Curry Chicken, prepared with traditional seasonings and techniques.
Ingredients
- • 12 oz chicken breast (, thinly sliced against the grain into 1/4” (5mm) thick pieces)
- • 1/4 teaspoon salt
- • 1 tablespoon Shaoxing wine ((or dry sherry))
- • 1 tablespoon cornflour
- • 1 1/2 teaspoons curry powder ((*Footnote 1))
- • 1 teaspoon turmeric powder
- • 1/4 to 1/2 teaspoon chilli flakes (, depending on spice level (Optional))
- • 2 tablespoons peanut oil ((or vegetable oil))
- • 1/2 large white onion (, chopped)
- • 1/2 ” ginger (, minced)
- • 1 green sweet peppers (, chopped)
- • 1 carrot (, sliced)
- • 1 cup low-sodium chicken broth
- • 2 teaspoons sugar
- • 1 teaspoon salt
- • 2 teaspoons oyster sauce
Preparation Steps
Combine the chicken, salt, Shaoxing wine, and cornflour in a medium-sized bowl. Mix to coat the chicken evenly and set aside.
Add oil to a large frying pan 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.