Empty My Fridge
Chinese Chicken Curry
Ingredients
- Chicken breast · sliced3
- Cornstarch1 tbsp
- Soy sauce1 tbsp
- White pepper¼ tsp
- Oil2 tbsp
- Onion · peeled sliced1
- Garlic · minced2
- Curry · powder2 tbsp
- Five spice½ tsp
- Turmeric1 tsp
- Sugar1 tsp
- Salt½ tsp
- Chicken stock480 ml
- Pea · frozen100 g
- Milk60 ml
Instructions
- Toss the sliced chicken with the cornflour, light soy sauce and white pepper until evenly coated.
- Heat the oil in a large frying pan over medium-high heat.
- Add the chicken and cook, stirring now and then, for 5 minutes, until very lightly browned.
- Add the onion and cook, stirring now and then, for 2 minutes.
- Add the garlic, curry powder, Chinese five spice, turmeric, sugar and salt. Fry, stirring often, for 2 minutes.
- Stir in the stock, bring to the boil and simmer for 5 minutes.
- Stir in the peas and cook for 2-3 minutes until cooked through, then stir in the milk.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
More recipes with
GarlicOnionMilkChicken breastPea
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.