Easiest Way to Make Chinese Chicken Curry With Egg Fried Rice

Chicken And Chinese Vegetable Stir-Fry

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Recipe Summary Chicken And Chinese Vegetable Stir-Fry

This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.

Ingredients | Chinese Chicken Curry With Egg Fried Rice

14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces

½ cup oyster sauce

2 tablespoons soy sauce

3 tablespoons vegetable oil

2 cloves garlic, minced

1 large onion, chopped

½ cup water

1 teaspoon ground black pepper

1 teaspoon white sugar

1 (8 ounce) can sliced water chestnuts, drained

1 cup snow peas

1 small head broccoli, cut into florets

3 tablespoons cornstarch

¼ cup water

Directions

Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.

Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.

Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

Info | Chinese Chicken Curry With Egg Fried Rice

prep: 20 mins cook: 25 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Chicken And Chinese Vegetable Stir-Fry

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