My Chicken Stir-Fry

After favoring Italian foods most of my adult life, I recently noticed that for the past year or so I’ve been developing quite an appetite for oriental foods especially the spicy kind. One of my favorite oriental “comfort foods” is orange chicken with chow mien. Lately, I’ve taken an interest in wanting learn how to cook some real traditional Chinese recipes.

As I embarked on my journey to find a recipe that suited my taste buds and beginner’s cooking level abilities, I found one dish that I’ve enjoyed experimenting with so far. Here’s my favorite Chicken Stir-Fry:

2 chicken breasts, chopped in cubes
2 tablespoons extra virgin olive oil
1/2 a small to medium onion, minced
2 cloves of garlic, minced
2-3 tablespoons soy sauce
1/2 teaspoon salt (according to taste, or you may add more soy sauce instead)
1 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon ground chili powder (any mild kind should do)
1 teaspoon curry powder (this small amount of curry gives the flavors a kick)

Heat a medium-sized pan over medium heat. Add the oil, onions, and garlic. Stir until lightly browned. Add the chicken, stirring until chicken just barely begins to cook. Add soy sauce, salt, and remaining spices and stir all ingredients until chicken is well cooked. Add 2-3 tablespoons of water; cook for about 45 seconds and voila! There’s a hearty main dish that is perfect with steamed jasmine rice and stir-fried veggies (like a mixture of celery, bell pepper, asparagus, etc).

It’s quite delicious–and healthy!

Get the handy printable and save it to your recipe box: Chicken Stir-Fry

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