Easy Chinese Curry Chicken

Easy Chinese Curry Chicken: A Flavorful Weeknight Stir-Fry

If you’re craving a dish that’s bursting with flavor but easy to make, this Easy Chinese Curry Chicken is the perfect solution. With tender slices of marinated chicken, fresh vegetables, and a rich, spiced curry sauce, this dish comes together in just 25 minutes. It’s the ideal quick and satisfying meal for busy weeknights, packed with aromatic spices and savory goodness.

Let’s dive into this simple and delicious recipe!

Ingredients:

For the Chicken Marinade:

• 12 oz (340 g) chicken breast, thinly sliced against the grain into ¼” (5mm) thick pieces
• ¼ tsp salt
• 1 tbsp dry sherry
• 1 tbsp cornstarch

For the Spice Mix:

• 1½ tsp curry powder
• 1 tsp turmeric powder
• ¼ to ½ tsp chili flakes (optional for heat)

For the Stir Fry:

• 2 tbsp peanut oil (or vegetable oil)
• ½ large white onion, chopped
• ½-inch piece (1 cm) ginger, minced
• 1 green bell pepper, chopped
• 1 carrot, sliced
• 1 cup low-sodium chicken broth
• 2 tsp sugar
• 1 tsp salt
• 2 tsp oyster sauce

Directions:

1. Marinate the Chicken: In a medium-sized bowl, combine the thinly sliced chicken with salt, dry sherry, and cornstarch. Mix well until the chicken is evenly coated. Set it aside to marinate while you prepare the vegetables and sauce.

2. Cook the Vegetables: Heat the peanut oil in a large skillet over medium-high heat. Once the oil is hot, add the chopped onions and stir-fry for about 1 minute, until they begin to soften and become fragrant.

3. Add Aromatics and Spices: Stir in the minced ginger, chopped bell pepper, and sliced carrot. Add the spice mix (curry powder, turmeric, and chili flakes, if using). Cook for about 2 minutes, allowing the vegetables to soften slightly and the spices to bloom, releasing their flavors into the dish.

4. Simmer the Sauce: Pour in the chicken broth and add the sugar, salt, and oyster sauce. Stir well to combine and bring the mixture to a boil. The broth will form the base of the sauce, infusing all the ingredients with rich flavors.

5. Cook the Chicken: Reduce the heat to medium-low, bringing the broth to a gentle simmer. Add the marinated chicken slices to the skillet, ensuring that the pieces do not overlap. Gently use a spatula to separate any pieces that are stuck together. Let the chicken cook for about 2 minutes, or until it is fully cooked through and the sauce has thickened slightly.

6. Serve: Transfer the Chinese Curry Chicken to a serving plate and enjoy it hot over steamed rice. The flavorful curry sauce pairs beautifully with the tender chicken and vegetables, making this dish a perfect, comforting meal.

Why You’ll Love This Easy Chinese Curry Chicken:

• Quick and Easy: This recipe comes together in just 25 minutes, making it perfect for busy weeknights when you need something fast but delicious.
• Bursting with Flavor: The combination of curry powder, turmeric, and ginger infuses the chicken and vegetables with warm, aromatic flavors that make every bite satisfying.
• Customizable: Adjust the heat level by adding more or less chili flakes, or swap out the vegetables for whatever you have on hand—this recipe is versatile and can be tailored to your taste.

Serving Suggestions:

This Chinese Curry Chicken is best served with steamed rice or your favorite type of grain to soak up the flavorful curry sauce. You can also pair it with a side of stir-fried vegetables or a simple cucumber salad for a complete meal.

Recipe Notes:

• Marinating the Chicken: The combination of cornstarch and dry sherry helps tenderize the chicken, making it incredibly soft and juicy. Don’t skip this step for the best results!
• Oyster Sauce Substitute: If you don’t have oyster sauce on hand, you can substitute it with soy sauce for a slightly different flavor profile, though the depth of umami may be slightly less.
• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 2-3
Calories per Serving: 320 kcal

This Easy Chinese Curry Chicken is a quick and flavorful dish that’s perfect for any night of the week. With tender chicken, fresh vegetables, and a rich curry sauce, it’s sure to become a family favorite. Give it a try and let me know how it turns out in the comments!

Easy Chinese Curry Chicken

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• Author: Dulcia
• Total Time: 25 minutes
• Yield: 2-3 1x

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Description

This Easy Chinese Curry Chicken is a delicious and quick stir fry that’s perfect for busy weeknights. The tender slices of chicken are marinated to perfection, then cooked with a flavorful blend of curry powder, turmeric, and chili flakes. Paired with fresh vegetables like onions, bell peppers, and carrots, this dish has a beautiful balance of texture and spice.

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Ingredients

Scale 1x2x3x

1 (12 oz / 340 g) chicken breast, thinly sliced against the grain into 1/4” (5mm) thick pieces
For the Marinade:
1/4 tsp salt
1 tbsp dry sherry
1 tbsp cornstarch
For the Spice Mix:
1 1/2 tsp curry powder
1 tsp turmeric powder
1/4 to 1/2 tsp chili flakes (optional for spice level)
For the Stir Fry:
2 tbsp peanut oil (or vegetable oil)
1/2 large white onion, chopped
1/2-inch piece (1 cm) ginger, minced
1 green bell pepper, chopped
1 carrot, sliced
1 cup low-sodium chicken broth
2 tsp sugar
1 tsp salt
2 tsp oyster sauce

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Instructions

Marinate the chicken:
In a medium-sized bowl, combine the chicken, salt, dry sherry, and cornstarch. Mix until the chicken is evenly coated and set aside to marinate.
Cook the vegetables:
Heat oil in a large skillet over medium-high heat. Once hot, add the chopped onions and stir-fry for 1 minute.
Add aromatics and spices:
Stir in the minced ginger, bell pepper, carrot, and spice mix (curry powder, turmeric, and optional chili flakes). Cook for about 2 minutes, or until the vegetables start to soften.
Simmer the sauce:
Pour in the chicken broth, and add the sugar, salt, and oyster sauce. Stir to combine and bring the mixture to a boil.
Cook the chicken:
Reduce the heat to medium-low and bring the broth to a simmer. Add the marinated chicken to the skillet, ensuring minimal overlapping of the slices. Gently use a spatula to separate any pieces that are stuck together. Simmer for about 2 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Serve:
Transfer the curry chicken stir fry to a plate. Serve hot over steamed rice for a satisfying main dish.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 320