Curry Chicken Stir Fry

My favorite thing to order at a Chinese restaurant is yellow chicken curry. The taste, flavor, and use of ingredients varies in different places. I like it when they use tender breast of chicken with peppers and onions. Recently we had a take out order from a local Chinese place. I ordered their spicy version of the curry chicken. It tasted pretty good!

I always like to recreate my favorite restaurant dishes at home as eating out everyday isn’t realistic.

Today I will be sharing my home version of the quick take-out style chicken curry using fairly simple ingredients.

I like to use chicken breast most of the time when making stir fries because it cooks faster than thighs. I also like to marinate my chicken using a few ingredients beforehand so it produces tender and flavorful pieces of chicken.

I am using onion, green pepper, and celery in this recipe. You can leave out the pepper and celery or add any other veggie you prefer.

As always, this home version tasted much better than the restaurant’s. So if you like curry-flavor dishes, give this one a try.

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Ingredients

 Chicken marinade

  • 3 cups chicken breast, cut into 1/2-inch pieces
  • 2 tbsp. cornstarch
  • 1 tbsp. sherry cooking wine
  • 1 tbsp. canola oil
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 1 tbsp. minced garlic
  • 1 tbsp. minced ginger
  • 1 tsp. chili flakes

Sauce

  • 1/4 cup soy sauce
  • 6 tbsp. water
  • 1 tbsp. fish sauce

Stir-fry

  • 6 tbsp. canola oil
  • 3 tbsp. curry powder
  • 1 cup yellow onion, cut into 1/2-inch wide and 1-inch long pieces
  • 2 cups green pepper, cut into 1/2-inch wide pieces
  • 1/4 cup celery, cut into 1/2-inch wide pieces
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Instructions

Place all chicken marinade ingredients in a large dish. Use a clean hand to mix everything very well. Then set aside for 30 minutes to marinade.

While the chicken is marinating, make the sauce. In a small bowl combine the sauce ingredients. Mix thoroughly, then set aside until needed.

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In a large wok heat 2 tbsp. of canola oil over medium-heat. Add the peppers and celery, then stir-fry for 5 minutes. Add the onion and stir-fry for 3 minutes. Then turn the heat down to low and transfer the veggies to a bowl.

Turn the heat up to medium and add 4 tbsp. of oil. Add the marinaded chicken, and spread the chicken out as much as you can. Let the chicken cook for 2 minutes without stirring.

After 2 minutes stir the chicken and cook for another 2 minutes without stirring.

After 2 minutes or cooking time stir the chicken well and add curry powder. Stir well and cook for another 3 minutes, or until the chicken is cooked through. Stirring few times in between and gently breaking up the chicken pieces if the pieces are stuck together.

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Next add the cooked veggies to the chicken, along with any oil or juices left in the bowl. Add the prepared sauce and stir well. Cook for another 3-4 minutes.

Taste for seasoning and turn the heat off. Transfer the stir-fry to a large serving dish and serve with cooked white or brown rice.

serves 4-6

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

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