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1 (12 oz / 340 g) chicken breast (, thinly sliced against the grain into ¼” (5mm) thick pieces)

¼ teaspoon salt

1 tablespoon Shaoxing wine ((or dry sherry))

1 tablespoon cornstarch

1 ½ teaspoons curry powder ((*Footnote 1))

1 teaspoon turmeric powder

¼ to ½ teaspoon chili flakes (depending on spice level (Optional))

2 tablespoons peanut oil ((or vegetable oil))

½ large white onion (, chopped)

½ ” (1 cm) ginger (, minced)

1 green bell pepper (, chopped)

1 carrot (, sliced)

1 cup low-sodium chicken broth

2 teaspoons sugar

2 tsp chicken powder (replace 1 tsp of salt)

1.5 teaspoons oyster sauce

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1. Combine the chicken, salt, Shaoxing wine, and cornstarch in a medium-sized bowl. Mix to coat the chicken evenly and set aside.

2. Add oil to a large skillet and cook over medium-high heat until hot. Add the onions and stir fry for 1 minute.

3. Add the ginger, pepper, carrot, and spice mix. Cook and stir until the vegetables are beginning to soften, about 2 minutes.

4. Pour in the chicken broth. Add the sugar, salt, and oyster sauce. Stir to mix well and bring to a boil.

5. Turn to medium-low heat to bring the broth to a low simmer. Add the marinated chicken with minimal overlapping. Use your spatula to separate any pieces that are stuck together. Simmer for 2 minutes, or until the slices of chicken are just cooked through and the sauce is slightly thickened. (*Footnote 2)

6. Transfer everything to a big plate. Serve hot over rice as a main dish.