Curried Chicken with Peppers

Southern.Crockpot's picture

Nov. 30, 2011


Boneless chicken breasts 8 Ounce , cut into 1 inch cubes (225 Grams)
Egg white 1
Salt 1 Teaspoon
Cornflour 1 Teaspoon
Peppers 8 Ounce , deseeded and cut into 1 inch cubes (225 Grams, Red / Green)
Oil 5 Fluid Ounce (150 Milliliter, Preferably Ground Nut)
Chicken stock 2 1/2 Fluid Ounce (70 Milliliter)
Curry powder 2 Teaspoon (Or Paste)
Sugar 1 Teaspoon
Dry sherry/Rice wine 2 Teaspoon
Light soy sauce 1 Tablespoon
Cornflour 1 Teaspoon , blended with 1 teaspoon water
Water 1 Teaspoon



1. In a bowl add the chicken, egg white, salt and 1 teaspoon of cornflour , and put the mixture into the refrigerator for about 20 minutes.


2. In a wok or large frying pan heat oil until it is moderately hot.

3. Put in the chicken and stir fry quickly in the oil to keep it from sticking.

4. Keep cooking until it turns white, about 2 minutes and put it into a colander or sieve and drain off the remaining oil.

5. Clean the pan and add 1 tablespoon of the drained oil.

6. Re heat it until it is very hot, add the peppers and stir fry for 2 minutes.

7. Now add the rest of the ingredients and cook for 2 more minutes.

8. Add the chicken and stir fry for 2 minutes, coating the chicken pieces nicely with the sauce.


9. Serve hot immediately.


The strained oil, can be used for future stir-fried dishes using chicken.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 571Calories from Fat 354

 % Daily Value*

Total Fat 40 g61.5%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 891 mg37.13%

Total Carbohydrates 43 g14.3%

Dietary Fiber 15 g60%

Sugars 2 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet