Description
This Chinese Curry Chicken recipe features tender chicken breasts stir-fried with vibrant vegetables in a fragrant curry sauce. Quick to prepare, it combines the warmth of curry powder with the savory tang of soy sauce and a hint of sweetness, making a perfect weeknight meal that’s both flavorful and satisfying.
Ingredients
Scale
Chicken and Marinade
- 1 pound chicken breasts, boneless and skinless
- 2 tablespoons soy sauce (Kikkoman brand)
- 1 tablespoon cornstarch
Vegetables and Seasoning
- 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
Instructions
- Prepare the chicken: Cut the chicken breasts into thin flat slices about the size of a matchbook for quick and even cooking.
- Marinate the chicken: In a bowl, combine soy sauce and cornstarch, then add the sliced chicken. Mix well and set aside to allow the chicken to absorb the flavors and the cornstarch to help thicken the sauce during cooking.
- Heat the oil and curry powder: Place a heavy skillet or wok over medium-high heat and add the canola oil. Once hot, add the curry powder and stir continuously with a spatula for about five seconds until the aroma is released, ensuring the curry is fragrant but not burnt.
- Cook the chicken: Add the marinated chicken to the skillet. Cook for a couple of minutes, stirring frequently until the chicken begins to cook through.
- Add vegetables: Incorporate the sliced carrots, green bell pepper, and yellow onion into the skillet. Stir and cook for an additional 2-3 minutes until the vegetables are just tender but still retain some crunch, and the chicken is fully cooked.
- Finish with sesame oil and sugar: Drizzle the sesame oil over the stir-fry and sprinkle the sugar. Mix thoroughly and cook for another 30 seconds to blend all flavors together.
Notes
- For a spicier version, add a pinch of chili flakes or fresh chopped chili when cooking the chicken.
- Serve with steamed jasmine rice for a complete meal.
- You can substitute chicken breasts with thighs for a juicier texture.
- Adjust the amount of curry powder to your preferred level of curry flavor.
- Make sure not to overcook the vegetables to keep their crunch and nutrients intact.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chinese curry chicken, quick curry recipe, stir-fry chicken recipe, easy weeknight dinner, chicken with vegetables, curry powder chicken
