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Bring takeout taste home by making Chinese curry chicken in your kitchen. It’s brimming with tender chicken and crispy veggies in a cheerful bright yellow curry sauce. {Gluten-Free Adaptable}

Chinese Curry Chicken

5 from 11 votes
Bring takeout taste home by making Chinese curry chicken in your kitchen. It’s brimming with tender chicken and crisp veggies in a cheerful bright yellow curry sauce. {Gluten-Free Adaptable}
To make the dish gluten-free, use dry sherry instead of Shaoxing wine. Also make sure the oyster sauce you use is gluten-free.
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins
Course: Main
Cuisine: Chinese
Keyword: takeout
Servings: 4 servings
Author: Maggie Zhu

Ingredients

  • 1 (12 oz / 340 g) chicken breast , thinly sliced against the grain into 1/4” (5mm) thick pieces

Marinade

  • 1/4 teaspoon salt
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon cornstarch

Spice mix

  • 1 1/2 teaspoons curry powder (*Footnote 1)
  • 1 teaspoon turmeric powder
  • 1/4 to 1/2 teaspoon chili flakes depending on spice level (Optional)

Stir Fry

  • 2 tablespoons peanut oil (or vegetable oil)
  • 1/2 large white onion , chopped
  • 1/2 ” (1 cm) 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

  • Combine the chicken, salt, Shaoxing wine, and cornstarch in a medium-sized bowl. Mix to coat the chicken evenly and set aside.
  • Add oil to a large skillet and cook over medium-high heat until hot. Add the onions and stir fry for 1 minute.
  • Add the ginger, pepper, carrot, and spice mix. Cook and stir until the vegetables are beginning to soften, about 2 minutes.
  • Pour in the chicken broth. Add the sugar, salt, and oyster sauce. Stir to mix well and bring to a boil.
  • Turn to medium-low heat to bring the broth to a low simmer. Add the marinated chicken with minimal overlapping. Use your spatula to separate any pieces that are stuck together. Simmer for 2 minutes, or until the slices of chicken are just cooked through and the sauce is slightly thickened. (*Footnote 2)
  • Transfer everything to a big plate. Serve hot over rice as a main dish.

Notes

  1. S&B Japanese curry powder and Madras curry powder work well in this recipe.
  2. The sauce will thicken a bit more once it has cooled down a bit, so you don’t need to over reduce the broth at this point. It might overcook the chicken.

Nutrition

Serving: 1serving, Calories: 395kcal, Carbohydrates: 62.3g, Protein: 18.9g, Fat: 9.2g, Saturated Fat: 1.2g, Cholesterol: 54mg, Sodium: 688mg, Potassium: 479mg, Fiber: 1.6g, Sugar: 56.1g, Calcium: 22mg, Iron: 1mg