Curry Chicken Stir Fry: The Ultimate Curry Chicken Stir Fry Recipe
Introduction to Curry Chicken Stir Fry
If you’re looking for a delightful and easy weeknight meal, look no further than this curry chicken stir fry. Bursting with flavor and packed with nutrition, this dish is a fantastic way to enjoy a wholesome dinner without spending hours in the kitchen. With tender chicken, vibrant vegetables, and aromatic spices, you’ll have a satisfying meal that everyone will love!
A Personal Story Behind My Curry Chicken Stir Fry Journey
I remember the first time I tried a curry chicken stir fry. It was at a local restaurant, and the moment I took a bite, I was hooked! The combination of spices and fresh ingredients sparked my interest in cooking, and I knew I had to recreate that dish at home. Over the years, I’ve fine-tuned my recipe to share with family and friends, making it a staple in my kitchen. It’s a dish that brings back fond memories and is always a hit at gatherings!
What Makes This Curry Chicken Stir Fry Recipe Special?
What sets this curry chicken stir fry apart is its simplicity and versatility. The marinade tenderizes the chicken, while the spice mix adds a unique flavor profile that’s both comforting and exotic. Plus, you can easily customize the vegetables to suit your taste or what you have on hand. Whether you’re a seasoned chef or a beginner, this recipe is straightforward and quick, making it perfect for busy weeknights!
The Full Curry Chicken Stir Fry Recipe
Ingredients
- 12 oz (340g) chicken breast, thinly sliced into 1/4” (5mm) pieces
- Marinade:
- 1/4 teaspoon salt
- 1 tablespoon 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, adjust to taste)
- Stir Fry:
- 2 tablespoons peanut oil (or vegetable oil)
- 1/2 large white onion, chopped
- 1/2-inch piece 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
- In a medium-sized bowl, combine the chicken, salt, dry sherry, and cornstarch. Mix well to coat the chicken evenly and set aside. This step helps the chicken stay tender and flavorful.
- Heat oil in a large skillet over medium-high heat. Add the onions and stir fry for 1 minute. The onions should become translucent, releasing their sweet aroma.
- Add the ginger, green pepper, carrot, and the spice mix. Cook and stir until the vegetables begin to soften, around 2 minutes. Stirring constantly will ensure even cooking.
- Pour in the chicken broth. Add sugar, salt, and oyster sauce. Stir to combine and bring to a boil. The broth will help create a delicious sauce.
- Reduce the heat to medium-low to simmer the broth gently. Add the marinated chicken without overlapping. Separate any stuck pieces with a spatula. Simmer for about 2 minutes until the chicken is cooked through and the sauce slightly thickens. This is the time to taste and adjust seasoning if needed.
- Transfer the stir fry to a large plate. Serve hot over rice as a delicious main dish. Enjoy the vibrant colors on your plate!
Serving Suggestions and Variations for Curry Chicken Stir Fry
This curry chicken stir fry is perfect served over steamed rice or noodles. You can also try it with quinoa for a healthier option! Feel free to add in your favorite vegetables such as broccoli, snap peas, or even mushrooms for added texture and flavor. For a creamier sauce, consider adding a splash of coconut milk near the end of cooking. This dish is also fantastic as leftovers, making it great for meal prep!
Frequently Asked Questions About Curry Chicken Stir Fry
Can I use frozen chicken? Yes, you can use frozen chicken, but make sure it is fully thawed before marinating and cooking for best results.
How can I make this dish vegetarian? You can substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth for a delicious vegetarian version.
Can I prepare this dish in advance? Yes, you can marinate the chicken and chop the vegetables ahead of time to save on prep time during the week.
Curry Chicken Stir Fry
Equipment
- Large Skillet For stir frying the ingredients.
Ingredients
Main Ingredients
- 12 oz chicken breast, thinly sliced Cut into 1/4” pieces
- 0.25 teaspoon salt
- 1 tablespoon dry sherry
- 1 tablespoon cornstarch
- 1.5 teaspoons curry powder
- 1 teaspoon turmeric powder
- 0.25 teaspoon chili flakes optional, adjust to taste
- 2 tablespoons peanut oil or vegetable oil
- 0.5 large white onion, chopped
- 0.5 inch piece ginger, minced
- 1 large green bell pepper, chopped
- 1 large carrot, sliced
- 1 cup low-sodium chicken broth
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons oyster sauce
Instructions
- In a medium-sized bowl, combine the chicken, salt, dry sherry, and cornstarch. Mix well to coat the chicken evenly and set aside. This step helps the chicken stay tender and flavorful.
- Heat oil in a large skillet over medium-high heat. Add the onions and stir fry for 1 minute. The onions should become translucent, releasing their sweet aroma.
- Add the ginger, green pepper, carrot, and the spice mix. Cook and stir until the vegetables begin to soften, around 2 minutes. Stirring constantly will ensure even cooking.
- Pour in the chicken broth. Add sugar, salt, and oyster sauce. Stir to combine and bring to a boil. The broth will help create a delicious sauce.
- Reduce the heat to medium-low to simmer the broth gently. Add the marinated chicken without overlapping. Separate any stuck pieces with a spatula. Simmer for about 2 minutes until the chicken is cooked through and the sauce slightly thickens. This is the time to taste and adjust seasoning if needed.
- Transfer the stir fry to a large plate. Serve hot over rice as a delicious main dish. Enjoy the vibrant colors on your plate!