15-Minute Chinese Chicken Curry
This quick and flavorful Chinese Chicken Curry comes together in just 15 minutes, delivering bold curry spices, tender chicken, and a soul-warming sauce perfect over rice.
Equipment
- 1 Skillet or wok for stir-frying
Ingredients
Main Ingredients
- 12 oz boneless skinless chicken breast thinly sliced
- 2 tablespoon vegetable oil
- 1 teaspoon light soy sauce
- 2 teaspoon cornstarch divided
- 1 medium onion halved and sliced into small wedges
- 1 ½ cups chicken stock
- 4 teaspoon curry powder
- 1 teaspoon turmeric
- ½ teaspoon sugar
- salt to taste
Instructions
Instructions
- In a bowl, mix sliced chicken with soy sauce and half of the cornstarch. Let marinate for 10 minutes.
- Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Stir-fry chicken until just no longer pink. Remove and set aside.
- Add more oil if needed, then sauté onions until softened and golden at the edges.
- Stir in curry powder, turmeric, and sugar for about 30 seconds until fragrant.
- Pour in chicken stock and bring to boil.
- Mix the remaining cornstarch with a bit of water to form a slurry, add to pan, and stir until sauce thickens.
- Return chicken to pan and simmer for 2-3 minutes. Add salt to taste.
- Serve hot over steamed rice.
Notes
Leftovers keep well in the fridge for up to 3 days or freezer for longer. Reheat gently with added stock or water if thickened. Try using leftovers in wraps or noodles!