Chinese Curry Chicken

4 standard portions

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Ingredients

• 12 oz chicken breast (, thinly sliced against the grain into 1/4” (5mm) thick pieces)
• 1/4 teaspoon salt
• 1 tablespoon Shaoxing wine ((or dry sherry))
• 1 tablespoon cornstarch
• 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))
• 2 tablespoons peanut oil ((or vegetable oil))
• 1/2 large white onion (, chopped)
• 1/2 ” 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

Method

1. Combine the chicken, salt, Shaoxing wine, and cornstarch in a medium-sized bowl. Mix to coat the chicken evenly and set aside.
2. Add oil to a large skillet and cook over medium-high heat until hot. Add the onions and stir fry for 1 minute.
3. Add the ginger, pepper, carrot, and spice mix. Cook and stir until the vegetables are beginning to soften, about 2 minutes.
4. Pour in the chicken broth. Add the sugar, salt, and oyster sauce. Stir to mix well and bring to a boil.
5. 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)
6. Transfer everything to a big plate. Serve hot over rice as a main dish.