Serves: 6
Total Calories: 171
1. Skin and bone chicken then cut in thin slices. Slice onion.
2. Blend cornstarch, sugar, pepper and water to a paste.
3. 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.
4. Stir in stock and salt and heat quickly. Then cook, covered, over medium heat, stirring once or twice until done (2 to 3 minutes).
5. Stir in cornstarch paste to thicken sauce. Serve at once.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Curried Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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