Stir-fried Curried Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1/2 | Spring chicken | |
| 1 | Onion | |
| 2 | t | Cornstarch |
| 1/2 | t | Sugar |
| 1 | ds | Pepper |
| 2 | T | Water |
| 2 | up to | |
| 3 | T | Curry powder |
| 1/2 | c | Stock |
| 1/2 | t | Salt |
INSTRUCTIONS
Skin and bone chicken; then cut in thin slices. Slice onion. Blend cornstarch, sugar, pepper and water to a paste. Put curry powder and onion in a dry pan and stir over low heat until curry odor is pungent (about 2 minutes). Add chicken and stir-fry briefly to coat with curry. Stir in stock and salt and heat quickly. Then cook, covered, over medium heat, stirring once or twice until done (2 to 3 minutes). Stir in cornstarch paste to thicken sauce. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 1.3mg
Sodium: 1084.8mg
Potassium: 210.5mg
Carbohydrates: 6.5g
Fiber: 1.4g
Sugar: 1.8g
Protein: 3.4g