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handful broccoli florets
1 small carrot, peeled and sliced diagonally
1 green chilli, seeds removed and finely chopped
1 garlic clove, finely chopped
2.5cm/1in piece fresh root ginger, peeled and finely grated
½ onion, sliced
1 spring onion, trimmed and sliced diagonally into 2cm/¾in pieces, to garnish Tins, packets and jars
150ml/5fl oz cold chicken stock Cooking ingredients
1 tsp light brown sugar 1 tbsp cornflour 1 tbsp cornflour ½ tsp madras hot curry powder 1 tbsp rapeseed oil pinch sea salt flakes 1 tsp dark soy sauce 1 star anise 1 tsp ground turmeric pinch ground white pepper Meat, fish and poultry 200g/7oz chicken thighs, boneless, skin removed and cut into 2.5cm/1in chunks Other 1 tbsp Shaoxing rice wine or dry sherry
Recipe Chinese chicken curry stir-fry
This chicken is fairly simple and quick to make but it is so much healthier and tastier than a takeaway!
This recipe is deliciious served with Taiwanese lun piah pancakes.
Recipe tips
To make this recipe vegan, replace the chicken with rehydrated shiitake mushrooms and cauliflower, and swap the chicken stock for vegetable stock
Chinese chicken curry stir-fry
Persons
4
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- 200g/7oz chicken thighs, boneless, skin removed and cut into 2.5cm/1in chunks
- pinch sea salt flakes
- pinch ground white pepper
- 1 tbsp cornflour
- 1 tbsp rapeseed oil
- 1 garlic clove, finely chopped
- 2.5cm/1in piece fresh root ginger, peeled and finely grated
- 1 green chilli, seeds removed and finely chopped
- ½ onion, sliced
- 1 tbsp Shaoxing rice wine or dry sherry
- 1 tsp dark soy sauce
- 1 small carrot, peeled and sliced diagonally
- handful broccoli florets
- 1 spring onion, trimmed and sliced diagonally into 2cm/¾in pieces, to garnish
- For the curry sauce
- 150ml/5fl oz cold chicken stock
- 1 star anise
- 1 tsp ground turmeric
- ½ tsp madras hot curry powder
- 1 tsp light brown sugar
- 1 tbsp cornflour
Instructions
- Place the chicken in a bowl, add the salt and white pepper and dust with the cornflour. Mix well to coat, then set aside.
- To make the curry sauce, whisk together all the ingredients in a jug, then set aside.
- Heat a wok over a high heat until smoking. Add the rapeseed oil and give it a swirl. Add the garlic, ginger, chilli and onion and stir-fry for a few seconds to release their aroma.
- Add the chicken and let the chunks sit for 10 seconds to sear and brown, then flip them over. Add the Shaoxing rice wine and soy sauce and toss the chicken for 2 minutes until cooked through.
- Add the carrot and broccoli and toss for 1 minute, then drizzle 1 tablespoon cold water around the edge of the wok to create steam to help cook the vegetables. Pour in the curry sauce and bring to the boil. Cook for 10 seconds to thicken up.
- Transfer to a serving plate, garnish with the spring onion and serve immediately.
Shopping List
Fruit and vegetableshandful broccoli florets
1 small carrot, peeled and sliced diagonally
1 green chilli, seeds removed and finely chopped
1 garlic clove, finely chopped
2.5cm/1in piece fresh root ginger, peeled and finely grated
½ onion, sliced
1 spring onion, trimmed and sliced diagonally into 2cm/¾in pieces, to garnish Tins, packets and jars
150ml/5fl oz cold chicken stock Cooking ingredients
1 tsp light brown sugar 1 tbsp cornflour 1 tbsp cornflour ½ tsp madras hot curry powder 1 tbsp rapeseed oil pinch sea salt flakes 1 tsp dark soy sauce 1 star anise 1 tsp ground turmeric pinch ground white pepper Meat, fish and poultry 200g/7oz chicken thighs, boneless, skin removed and cut into 2.5cm/1in chunks Other 1 tbsp Shaoxing rice wine or dry sherry
Notes
This chicken is fairly simple and quick to make but it is so much healthier and tastier than a takeaway!
This recipe is deliciious served with Taiwanese lun piah pancakes.
To make this recipe vegan, replace the chicken with rehydrated shiitake mushrooms and cauliflower, and swap the chicken stock for vegetable stock.
March 31, 2025
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