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Chinese Curried Chicken with Peppers
Chinese Curried Chicken with Peppers is a traditional Chinese recipe for a classic curry of stir-fried chicken breasts and bell peppers flavoured with gai lei fan (Chinese curry powder). The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chinese Curried Chicken with Peppers.
prep time
7 minutes
cook time
8 minutes
Total Time:
15 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesChina Recipes
This is a Chinese-style curry, basically a stir-fried dish flavoured with Chinese curry powder (but you could substitute mild Madras curry powder). Being a stir-fried dish, it’s super quick to prepare and can be on the table in just 15 minutes.
Ingredients:
2 large skinless chicken breast fillets
1 egg white
2 tsp cornflour
300ml (10fl oz) groundnut or vegetable oil, plus 1 tbsp for stir-frying
225g (8 oz) red and/or green peppers, deseeded and cut into 2·5cm (1in) cubes
1 tbsp garlic, finely chopped
150ml (¼pt) chicken stock
1½
Chinese curry powder (or mild Madras curry paste)
2 tsp sugar
1½ tbsp Shaoxing rice wine or dry sherry
1½ tbsp light soy sauce
Method:
In a bowl, combine the chicken, egg white, cornflour and a little salt. Cover and chill for 20 minutes in the refrigerator.
Heat a wok or deep frying pan over a high heat, then add the oil. When the oil is hot and sizzling, remove the wok from the heat and add the chicken, stirring vigorously to prevent it sticking. When the chicken has turned white (about 2 minutes), carefully drain the chicken and discard the oil.
Wipe the wok or frying pan clean with kitchen towel and reheat until very hot. Heat 1 tbsp of groundnut or vegetable oil, then add the peppers and garlic and stir-fry for 2 minutes. Add the sauce ingredients, stir and cook for a further 2 minutes.
Return the chicken to the wok and stir-fry for another 2 minutes, or until the chicken is cooked through with no pink showing and coated in the sauce.
