Added to shopping list. Go to shopping list.
Ingredients1 h 15 m servings 262
Original recipe yields 6 servings
- Combine chicken with soy sauce, cooking wine, and sugar in a medium bowl. Sprinkle tapioca starch over chicken and massage until well coated. Marinate for 20 minutes.
- Heat oil over medium-high heat in a wok. Saute onions until tender, about 5 minutes. Add the chicken, discarding excess marinade, and stir-fry until lightly browned, 3 to 5 minutes. Stir in white wine. Add potatoes and carrot; saute for 3 minutes. Pour in water and bring to a boil. Reduce heat to medium. Cook, covered, until chicken is tender, about 10 minutes.
- Remove wok from heat. Break both types of curry sauce cubes into pieces and mix into the wok until cubes dissolve completely. Return wok to low heat and let curry simmer until desired consistency is reached, about 10 minutes.
You might also like
- Cook's Note:
- Use potato starch instead of tapioca if you prefer.
Per Serving: 262 calories; 8.6 20.4 21 48 578 Full nutrition