How to make chicken and vegetable stir fry|Chinese chicken curry|Simple chicken curry@Spiceoflife-34
Recipes in this Video
Originating from Chinese cuisine, stir-frying is a quick cooking method that retains the flavors and nutrients of ingredients. This dish is a staple in many households, celebrated for its versatility and the ability to use seasonal vegetables. Today, stir-fry has gained global popularity, with variations adapted to local tastes and available ingredients.
Ingredients
- ●chicken breast
- ●bell peppers
- ●broccoli
- ●carrots
- ●snap peas
- ●onion
- ●garlic
- ●ginger
- ●soy sauce
- ●sesame oil
- ●cornstarch
- ●green onions
- ●salt
- ●black pepper
Instructions
- 1Slice chicken breast into thin strips.
- 2Chop bell peppers, broccoli, carrots, and snap peas into bite-sized pieces.
- 3Dice onion and mince garlic and ginger.
- 4Heat sesame oil in a large skillet over medium-high heat until shimmering.
- 5Add chicken strips to the skillet and stir-fry until golden brown, about 5-7 minutes.
- 6Add onion, garlic, and ginger; stir-fry for 2-3 minutes until fragrant.
- 7Add bell peppers, broccoli, carrots, and snap peas; stir-fry for another 3-4 minutes until vegetables are tender-crisp.
- 8In a small bowl, mix soy sauce and cornstarch until smooth.
- 9Pour soy sauce mixture over chicken and vegetables; stir well to coat.
- 10Cook for an additional 2-3 minutes until sauce thickens slightly.
- 11Season with salt and black pepper to taste.
- 12Garnish with chopped green onions before serving.
Ingredient Alternatives
soy sauce
Healthier: tamari
Cheaper: coconut aminos
Tamari is gluten-free, while coconut aminos offers a lower sodium alternative.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is a healthier fat, while canola oil is more budget-friendly.
cornstarch
Healthier: arrowroot powder
Cheaper: all-purpose flour
Arrowroot is a gluten-free thickener, while flour is usually less expensive.
chicken breast
Healthier: tofu
Cheaper: chicken thighs
Tofu provides a plant-based option, while thighs are more economical than breasts.
Techniques
Equipment
Also Known As
Chinese Chicken Curry is a fusion dish that combines traditional Chinese cooking techniques with Indian curry spices, reflecting the culinary influences in regions with significant Chinese communities.
Ingredients
- ●500g chicken breast, diced
- ●2 tbsp vegetable oil
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 tbsp ginger, minced
- ●2 tbsp curry powder
- ●1 tsp turmeric
- ●1 cup coconut milk
- ●1 cup chicken broth
- ●1 bell pepper, sliced
- ●1 cup peas
- ●2 tbsp soy sauce
- ●1 tbsp sugar
- ●Salt to taste
- ●Pepper to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large pan over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- 4Add the diced chicken breast to the pan and cook until browned on all sides, about 5-7 minutes.
- 5Sprinkle the curry powder and turmeric over the chicken, stirring to coat evenly.
- 6Pour in the coconut milk and chicken broth, bringing the mixture to a simmer.
- 7Add the sliced bell pepper and peas, cooking for an additional 10 minutes until the vegetables are tender.
- 8Stir in the soy sauce and sugar, adjusting salt and pepper to taste.
- 9Simmer for another 5 minutes to allow the flavors to meld together.
- 10Serve hot, garnished with fresh cilantro.
Equipment
Ingredients
- ●1 lb chicken breast, cut into bite-sized pieces
- ●2 tbsp vegetable oil
- ●1 onion, finely chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tsp curry powder
- ●1 tsp ground cumin
- ●1/2 tsp turmeric
- ●1 can (14 oz) coconut milk
- ●1 cup chicken broth
- ●1 cup diced tomatoes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Heat the vegetable oil in a large pan over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4Add the chicken pieces to the pan and cook until they are no longer pink, about 5-7 minutes.
- 5Sprinkle in the curry powder, ground cumin, turmeric, salt, and black pepper, stirring to coat the chicken evenly.
- 6Pour in the coconut milk and chicken broth, then add the diced tomatoes.
- 7Bring the mixture to a simmer, then reduce the heat to low and cover the pan.
- 8Let it cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh cilantro.
Equipment
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