Diet Curry Stir-Fried Chicken Breast
A lighter take on chicken breast — a dieter's staple — stir-fried with curry powder and ketchup for a flavourful twist. Onion and green onion add aroma, and because the chicken cooks in its own juices without added oil, the result is clean and light yet full of warming curry fragrance.
Ingredients
Ingredients
- Chicken breast400g
- Onion1/2
- Green onion2 stalks
- Chives (or perilla leaves)a little
Seasoning
- Curry powder3 tablespoons
- Cooking wine1 tablespoon
- Salt1 teaspoon
- Black peppera little
- Ketchup1 tablespoon
Directions
- 1
Cut the chicken breast into cubes, season with a little salt and pepper and 1 tablespoon of cooking wine, then let it marinate for 10 minutes.
- 2
Add the chopped onion and green onion to a pan and stir-fry, then add the marinated chicken breast.
- 3
Once moisture is released, keep turning the chicken breast until cooked through.
- 4
Prepare the curry powder and ketchup. Turmeric powder can be used instead of curry powder.
- 5
Add 3 tablespoons of curry powder.
- 6
Add 1 tablespoon of ketchup and stir-fry. Once all the moisture has evaporated and the seasoning has soaked into the chicken, turn off the heat.
- 7
Plate the dish.
- 8
Julienne the perilla leaves and place on top. If you don't have perilla leaves, chives work well too.
- 9
Top the chicken breast with chives and the dish is done.
Tips
Turmeric powder can be used instead of curry powder. Cooking without added oil and letting the chicken's own moisture do the work keeps the dish lighter and cleaner.