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Chinese Curry Chicken – A Flavor-Packed Takeout Classic You Can Master at Home

Chinese Curry Chicken – A Flavor-Packed Takeout Classic You Can Master at Home
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Bring your favorite takeout flavors home with this quick and colorful Chinese Curry Chicken. Tender slices of chicken and crisp vegetables are coated in a bright yellow curry sauce that’s savory, slightly sweet, and warmly spiced. It’s fast enough for a weeknight dinner and perfect served over fluffy steamed rice.

Ingredients

Scale

Chicken

  • 12 oz chicken breast, thinly sliced against the grain into ¼-inch (5 mm) pieces

Marinade

  • ¼ teaspoon salt

  • 1 tablespoon Shaoxing wine (or dry sherry)

  • 1 tablespoon cornstarch

Spice Mix

  • 1½ teaspoons curry powder (S&B Japanese or Madras works well)

  • 1 teaspoon turmeric powder

  • ¼–½ teaspoon chili flakes (optional)

Stir Fry

  • 2 tablespoons peanut or vegetable oil

  • ½ large white onion, chopped

  • ½ inch 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

1. Marinate the chicken

Combine chicken, salt, Shaoxing wine, and cornstarch in a bowl. Mix well to coat evenly. Let sit while preparing vegetables.

2. Stir-fry the vegetables

Heat oil in a large skillet or wok over medium-high heat.
Add onion and stir-fry for 1 minute.
Add ginger, bell pepper, carrot, and spice mix. Cook for about 2 minutes, until slightly softened and fragrant.

3. Make the sauce

Pour in chicken broth. Add sugar, salt, and oyster sauce. Stir and bring to a boil.

4. Cook the chicken

Reduce heat to medium-low to maintain a gentle simmer.
Spread marinated chicken into the pan with minimal overlap. Separate pieces with a spatula.
Simmer for about 2 minutes, until chicken is just cooked through and the sauce thickens slightly.

5. Serve

Transfer everything to a plate or bowl and serve hot over steamed rice.

Notes

  • Slice against the grain for the most tender chicken.

  • Don’t overcrowd the pan so the chicken cooks evenly.

  • Avoid overcooking — the chicken finishes quickly and stays juicier.

  • Adjust sweetness or saltiness to taste by tweaking sugar or oyster sauce.

  • Extra veggies: potatoes, peas, or mushrooms work great.

Find it online: https://biteseason.com/chinese-curry-chicken-a-flavor-packed-takeout-classic-you-can-master-at-home/