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