Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Ingredients:
- 1 cup long grain rice
- 2 boneless, skinless chicken breasts, 7 to 8 ounces each
- Marinade:
- 1 tablespoon Chinese rice wine or dry sherry
- 1/4 teaspoon salt
- Pepper, to taste
- Pinch of cornstarch (no more than 1 teaspoon)
- Other:
- 2 cloves garlic
- 1 potato
- 1 yellow onion
- 1 green onion
- 3 tablespoons oil for stir-frying
- 2 tablespoons curry powder
- 1/2 cup chicken broth
- 1 teaspoon granulated sugar
- Salt and pepper, to taste
- about 2 teaspoons cornstarch, to thicken
Preparation:
Begin cooking the rice.
Cut the chicken into chunks about 1 1/2 to 2-inch square. Add the rice wine, salt, pepper and cornstarch. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the vegetables. Peel and mince the garlic. Peel the potato and onion. Cut into chunks about same size as the chicken. Cut the green onion on the diagonal into 3 - 4 pieces.
Heat the wok over medium-high to high heat. Add the oil. When the oil is hot, add the onion. Stir-fry until softened. Push up to the side of the wok. Add the curry powder. Stir-fry for about 1 1/2 minutes, and then add the garlic and green onion. Stir-fry briefly (less than 30 seconds), until the garlic is aromatic and the curry powder flavor is strong.
Add the chicken cubes and the potato. Stir-fry until the chicken is nicely coated with the curry and nearly cooked through. Add the chicken broth and sugar. Season with salt and pepper to taste. Reduce the heat to low and simmer, covered, for 15 minutes. Make sure the chicken is cooked through. Add the cornstarch, bring the sauce to a boil, and stir to thicken. Taste and adjust seasonings as required. Serve hot over rice.
Each serving includes: Calories 394, 51 g Carbohydrates, 19 g Protein, 12 g Fat, (1 g Saturated Fat, 8 g monounsaturated, 3 g polyunsaturated), 34 mg Cholesterol, 3 g Fibre, 408 mg Sodium, 506 mg Potassium. A good source of calcium.
Cut the chicken into chunks about 1 1/2 to 2-inch square. Add the rice wine, salt, pepper and cornstarch. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the vegetables. Peel and mince the garlic. Peel the potato and onion. Cut into chunks about same size as the chicken. Cut the green onion on the diagonal into 3 - 4 pieces.
Heat the wok over medium-high to high heat. Add the oil. When the oil is hot, add the onion. Stir-fry until softened. Push up to the side of the wok. Add the curry powder. Stir-fry for about 1 1/2 minutes, and then add the garlic and green onion. Stir-fry briefly (less than 30 seconds), until the garlic is aromatic and the curry powder flavor is strong.
Add the chicken cubes and the potato. Stir-fry until the chicken is nicely coated with the curry and nearly cooked through. Add the chicken broth and sugar. Season with salt and pepper to taste. Reduce the heat to low and simmer, covered, for 15 minutes. Make sure the chicken is cooked through. Add the cornstarch, bring the sauce to a boil, and stir to thicken. Taste and adjust seasonings as required. Serve hot over rice.
Each serving includes: Calories 394, 51 g Carbohydrates, 19 g Protein, 12 g Fat, (1 g Saturated Fat, 8 g monounsaturated, 3 g polyunsaturated), 34 mg Cholesterol, 3 g Fibre, 408 mg Sodium, 506 mg Potassium. A good source of calcium.
