Curry Chicken Stir Fry
A quick and delicious curry chicken stir fry recipe packed with flavor and nutrition.
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!
Notes
For a milder flavor, reduce or omit the chili flakes. You can customize the vegetables to your preference, like adding broccoli or snap peas.