Chinese curry has a taste of its own. It’s not creamy like you find in Indian and Thai recipes. For this quick stir-fry dish, you may use any kind of curry powder. Depending on the type of curry powder you buy, it can even become hot and spicy. However, most of the big brand yellow curry powders here in the states are mild with delicious flavor.
1 pound boneless and skinless chicken breasts (about 2 breasts halves)
1 medium size carrot
½ green bell pepper (3 oz.)
½ small yellow onion (3 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon curry powder
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon cornstarch
1 teaspoon sugar
Slice the chicken breasts lengthwise in half then cut crosswise into ¼ inch thin pieces. In a bowl, combine the chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Peel the carrot and slice crosswise into ¼ inch thin pieces. Cut the green bell pepper into 1 inch squares. Cut the onion into 1 inch chunks.
Heat 1 tablespoon oil in a non-stick wok or a large fry pan over medium-high heat. When the oil is hot, brown 1 tablespoon of curry powder for just a few seconds. Add marinaded chicken, cook and stir to separate the chicken pieces for about 2 minutes. Add carrots, bell peppers and onions. Stir-fry until the chicken is almost cooked through and the vegetables are tender but still crisp for approximately 2 to 3 minutes. Add 1 teaspoon sesame oil, ½ teaspoon salt and ½ teaspoon sugar. Cook and stir for another minute. Serve hot.
Makes 4 servings
Preparation time: 20 minutes
Cooking time: 7 minutes