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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chinese Curry Chicken Recipe

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This recipe for Chinese Curry Chicken is from Monica's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 stalks green onion (1 inch angled cuts),
1/2 lb chicken breasts or chicken thighs (cut into bite-size cubes),
1 tbsp sesame oil,
Light sodium soy sauce (add as needed),
4 large russet potatoes (peeled & cut into bite-size cubes),
3 whole carrots (peeled & cut into bite-size cubes),
1 package of whole button mushrooms (cut in halves),
1/2 package Vermont Curry sauce mix, and
black pepper for taste
oyster sauce for taste
Directions:
Directions:
1. Boil large pot of water
2. Add carrots to boiling water
3. 5 mins later, add potatoes to boiling water
4. 10 mins later (when potatoes are not yet soft), add cubed chicken, mushrooms and green onion
5. Stir and add Vermont Curry sauce mix
6. Add more water as needed to dissolve curry mix and maintain a sauce-like consistency
7. Add sesame oil when curry mix is evenly dissolved
8. Add soy sauce, oyster sauce and black pepper as needed
9. Allow curry chicken to cook for another 10 mins on lower heat
10. Serve on top of white or brown rice
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 mins
Personal Notes:
Personal Notes:
Hi Monica and Ricky! I remember making this for you guys back in Berkeley. This is my mom's recipe and I'm happy to share it with both you :) I know Monica will love this on brown rice.

You guys are the most wonderful friends in the world and I can't wait to celebrate your special day with you both!! Love you both~ Jannet

 

 

 

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