
How To Make Chinese Curry Chicken
Whip up a savory batch of our Chinese curry loaded with tender chicken and veggies for dinner tonight! It’s all easily cooked up in just 30 minutes.
Serves:
Ingredients
- 1lbchicken breasts,boneless, skinless
- 2tbspsoy sauce,Kikkoman brand
- 1tbspcornstarch
- 3tbspcanola oil
- 1tbspcurry powder
- 2carrots,peeled, cut in ÂĽ-inch slices
- 1green bell pepper,cut into slices
- ½yellow onion,sliced
- 1tspsesame oil
- 1tspsugar
Instructions
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Cut the chicken into thin, flat slices.
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Combine the soy sauce and cornstarch, then add in the chicken. Set aside.
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Add the canola oil to a heavy skillet or wok, then heat on medium-high heat.
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Add the curry powder, then stir with the spatula for 5 seconds until aromatic.
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Add in the chicken with the marinade.
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Cook for a couple of minutes, then add in the carrots, bell pepper and onions.
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Cook for an additional 2 to 3 minutes until the vegetables are just barely soft and the chicken is just cooked through.
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Add in the sesame oil and sugar, then mix well, cooking for an additional 30 seconds.
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Serve warm, and enjoy!
Nutrition
- Calories:Â 343.42kcal
- Fat:Â 22.52g
- Saturated Fat:Â 4.02g
- Trans Fat:Â 0.16g
- Monounsaturated Fat:Â 11.58g
- Polyunsaturated Fat:Â 5.77g
- Carbohydrates:Â 9.88g
- Fiber:Â 2.53g
- Sugar:Â 3.93g
- Protein:Â 25.23g
- Cholesterol:Â 72.57mg
- Sodium:Â 534.43mg
- Calcium:Â 40.00mg
- Potassium:Â 474.07mg
- Iron:Â 1.49mg
- Vitamin A: 287.14µg
- Vitamin C:Â 26.34mg
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