Simple Way to Chicken In Peking Sauce Chinese

Adriel's Chinese Curry Chicken

China is a most pleasurable eden of cuisines.

Recipe Summary Adriel's Chinese Curry Chicken

My husband is Chinese and this is one of our favorite dishes. My late father-in-law, who used to be a Chinese chef, said my version of this was better than his! Yellow curry paste can be found at an Asian market. You may have to add a little more or less curry paste, depending on your taste. I included a more moderate amount in this recipe. I suggest serving this over cooked jasmine rice. It has a little bit of heat, so probably do not serve to small children. Enjoy!

Ingredients | Chicken In Peking Sauce Chinese

1 tablespoon yellow curry paste

½ cup chicken broth, divided

1 teaspoon white sugar

1 ½ teaspoons curry powder

½ teaspoon salt

4 ½ teaspoons light soy sauce

1 (5.6 ounce) can coconut milk

1 tablespoon canola oil

3 skinless, boneless chicken breast halves, sliced

2 teaspoons minced garlic

1 teaspoon minced fresh ginger

1 onion, sliced

2 potatoes - peeled, halved, and sliced

Directions

In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.

Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.

Info | Chicken In Peking Sauce Chinese

prep: 25 mins cook: 25 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Adriel's Chinese Curry Chicken

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