Print

Chinese Curry Chicken Recipe

Print Recipe

★★★★★

4.8 from 139 reviews

This Chinese Curry Chicken recipe features tender slices of chicken breast cooked in a vibrant curry and turmeric-spiced sauce with fresh vegetables. Fragrant and mildly spicy, it’s a one-pan dish perfect for a flavorful and comforting weeknight dinner, served hot over steamed rice.

Ingredients

Scale

Chicken Marinade

  • 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 cornstarch

Spice Mix

  • 1 1/2 teaspoons curry powder
  • 1 teaspoon turmeric powder
  • 1/4 to 1/2 teaspoon chili flakes (optional)

Vegetables & Sauce

  • 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

  1. Marinate Chicken: In a medium-sized bowl, combine the thinly sliced chicken breast with 1/4 teaspoon salt, Shaoxing wine, and cornstarch. Mix well to evenly coat the chicken pieces and set aside to marinate.
  2. Cook Onions: Heat 2 tablespoons of peanut or vegetable oil in a large skillet over medium-high heat until hot. Add the chopped onions and stir-fry for 1 minute until fragrant.
  3. Add Vegetables and Spices: Add the minced ginger, chopped green bell pepper, sliced carrot, and the spice mix consisting of curry powder, turmeric powder, and optional chili flakes to the skillet. Stir and cook until the vegetables start to soften, about 2 minutes.
  4. Add Broth and Sauces: Pour in the low-sodium chicken broth followed by sugar, salt, and oyster sauce. Stir to combine all ingredients thoroughly and bring the mixture to a boil.
  5. Simmer Chicken: Reduce heat to medium-low to maintain a gentle simmer. Add the marinated chicken slices carefully with minimal overlapping. Use a spatula to separate any pieces stuck together. Simmer for 2 minutes, or until the chicken is just cooked through and the sauce slightly thickens.
  6. Serve: Transfer the curry chicken and vegetables to a serving plate and serve hot over steamed rice as a main dish.

Notes

  • Adjust chili flakes to taste to control the spice level.
  • Shaoxing wine can be substituted with dry sherry if unavailable.
  • For a gluten-free version, use gluten-free oyster sauce or tamari.
  • Serve with steamed jasmine or basmati rice for a complete meal.
  • Do not overcook the chicken to keep it tender and juicy.

Keywords: Chinese curry chicken, curry chicken recipe, Chinese dinner, stovetop curry, quick chicken curry, easy Chinese recipe

Find it online: https://yumwithmia.com/chinese-curry-chicken-recipe/