15 Minute Cantonese-Style Chicken Curry

Ingredients

• 12 oz Chicken Breast (boneless, skinless, sliced into wide strips against the grain)
• 1 piece Medium Onion (peeled and cut into half‑moon pieces)
• 2 tbsp Vegetable Oil (for stir‑frying)
• 1 tsp Light Soy Sauce (Chinese light soy sauce)
• 2 tsp Cornstarch (one tsp for marinating chicken, one tsp for slurry)
• 1.5 cup Chicken Stock (made from bouillon paste dissolved in warm water)
• 4 tsp Curry Powder (Vietnamese Madras style (balanced heat and earthiness))
• 1 tsp Turmeric Powder (extra turmeric for a vivid golden color)
• 0.25 tsp Salt (adjust to taste; bouillon is already salty)
• 0.5 tsp Granulated Sugar (balances the spice)

Instructions

1. Mix the sauce

   In a mixing bowl combine 1½ cups chicken stock, 4 tsp curry powder, 1 tsp turmeric, a pinch of salt, and ½ tsp sugar. Stir until dissolved.

   Time: PT2M

2. Prep the onion

   Peel the medium onion, cut it in half lengthwise, then slice each half into 5‑6 pieces so the pieces will break apart while stir‑frying.

   Time: PT2M

3. Slice and marinate chicken

   Trim the chicken breast, slice against the grain into wide strips, place in a bowl and add 1 tsp cornstarch, 1 tsp light soy sauce, and 1 tsp oil. Mix with hands until evenly coated.

   Time: PT4M

4. Preheat the wok

   Place the wok over high heat. Wait until you see thin wisps of smoke rising – the wok is properly heated and ready for oil.

   Time: PT1M

5. Sear the chicken

   Add 1‑2 tbsp oil to the hot wok, spread the chicken in a single layer, and let it sear undisturbed for about 30 seconds. Flip and sear the other side for another 30 seconds, then cook until about 80 % done.

   Time: PT3M

6. Remove chicken

   Transfer the partially cooked chicken to the bowl it was marinated in and set aside.

   Time: PT1M

7. Stir‑fry the onion

   Add a splash more oil to the wok if needed, then add the onion pieces. Stir‑fry for about 1‑minute until they start to soften but remain slightly crisp.

   Time: PT2M

8. Add sauce and simmer

   Pour the prepared sauce mixture into the wok, turn the heat to medium‑high and bring to a gentle simmer (about 2‑3 minutes).

   Time: PT2M

9. Make cornstarch slurry

   In a small bowl combine 1 tsp cornstarch with 1 tbsp water, stirring until smooth.

   Time: PT1M

10. Thicken the sauce

    Stir the slurry into the simmering sauce. Cook for another minute until the sauce becomes glossy and slightly gravy‑like.

    Time: PT1M

11. Finish cooking the chicken

    Return the chicken to the wok, toss to coat, and simmer for 1‑2 minutes until the chicken is fully cooked through and the sauce clings to everything.

    Time: PT2M

12. Plate and serve

    Turn off the heat, transfer the curry chicken to a serving plate, and serve immediately over steamed rice.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

8g

Fat

12g

Fiber

1g