Omnivore's Cookbook · by Maggie Zhu★ 4.9 (31)
Chinese Curry Chicken
NUTRITION · PER SERVING23M COOK
CAL 11%·PRO 40%
CARBS 10G18% OF CAL
2G FIBER4G SUGAR4G OTHER
FAT 11G45% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken and crisp vegetables in a bright yellow curry sauce with oyster sauce and warm spices. A quick homemade version of takeout curry.
mainchinesechicken🍳 skilletdairy freegluten free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 oz chicken breast (, thinly sliced against the grain into 1/4” (5mm) thick pieces)
- 1/4 teaspoon salt
- 1 tablespoon Shaoxing wine ((or dry sherry))
- 1 tablespoon cornstarch
- 1 1/2 teaspoons curry powder ((*Footnote 1))
- 1 teaspoon turmeric powder
- 1/4 to 1/2 teaspoon chili flakes (, depending on spice level (Optional))
- 2 tablespoons peanut oil ((or vegetable oil))
- 1/2 large white onion (, chopped)
- 1/2 ” ginger (, minced)
- 1 green bell pepper (, chopped)
- 1 carrot (, sliced)
- 1 cup low-sodium chicken broth
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons oyster sauce
At a glance
PER SERVING · TIME 23M
CAL 11%·PRO 40%
CARBS 10G18% OF CAL
2G FIBER4G SUGAR4G OTHER
FAT 11G45% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8m
- Sodium
- 1023mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 483mg
- Calcium
- 28mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1023MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.