Dinner

Chinese Curry Chicken Recipe

Name: Chinese Curry Chicken Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 1 pound chicken breasts, boneless and skinless; 2 tablespoons soy sauce (Kikkoman brand); 1 tablespoon cornstarch; 3 tablespoons canola oil; 1 tablespoon curry powder; 2 carrots, peeled and cut in ¼ inch slices; 1 green bell pepper, cut into slices; ½ yellow onion, sliced; 1 teaspoon sesame oil; 1 teaspoon sugar

ByRafael Mansero October 28, 2025October 28, 2025

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Introduction

This Chinese Curry Chicken recipe offers a delightful blend of tender chicken and vibrant vegetables coated in a fragrant curry sauce. It’s a quick and flavorful meal that brings a comforting twist to everyday dinner.

The dish shows a close-up of a stir-fry with a mix of bright green snap peas, orange carrot slices, and golden-brown pieces of tofu or chicken coated in a shiny yellow sauce with a slightly grainy texture. The vegetables and protein are mixed closely together, with the snap peas and carrots cut into thin, long strips sitting alongside thick, irregularly shaped chunks of the main ingredient. Everything looks glossy and well-coated with the sauce. The dish is served in a white bowl against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken breasts, boneless and skinless
2 tablespoons soy sauce (Kikkoman brand recommended)
1 tablespoon cornstarch
3 tablespoons canola oil
1 tablespoon curry powder
2 carrots, peeled and cut into ¼ inch slices
1 green bell pepper, cut into slices
½ yellow onion, sliced
1 teaspoon sesame oil
1 teaspoon sugar

Instructions

Step 1: Cut the chicken into thin, flat slices, about the size of a matchbook.
Step 2: Combine the soy sauce and cornstarch in a bowl, then add the chicken slices and set aside to marinate.
Step 3: Heat the canola oil in a heavy skillet or wok over medium-high heat.
Step 4: Add the curry powder to the hot oil and stir quickly with a spatula until fragrant, about five seconds.
Step 5: Add the marinated chicken to the pan and cook for a couple of minutes.
Step 6: Add the carrots, bell pepper, and onions to the pan. Cook for an additional 2 to 3 minutes until the vegetables are just tender and the chicken is cooked through.
Step 7: Stir in the sesame oil and sugar, mixing well. Cook for another 30 seconds before removing from heat.

Tips & Variations

For a richer flavor, try adding a splash of coconut milk before the final step.
Use chicken thighs instead of breasts for juicier meat.
Add a pinch of chili flakes if you like a bit of heat.
Serve over steamed rice or noodles to make it a complete meal.

Storage

Store leftover Chinese Curry Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep the chicken tender.

How to Serve

The dish shows a white bowl filled with two main layers: on the right side, there is a layer of white cooked rice with a soft texture, while the left side contains a mix of stir-fried pieces of light golden-brown chicken with a slightly glossy coating, combined with bright green bell pepper strips and small orange carrot slices, all covered in a yellow-brown curry sauce that gives the ingredients a shiny and slightly thick look, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this recipe?

Yes, you can substitute or add vegetables like broccoli, snap peas, or mushrooms depending on your preference and what you have on hand.

Is this curry spicy?

This recipe is mild and aromatic. To make it spicier, you can add chili powder, fresh chili, or chili flakes during cooking.