Trust me, the dish tastes as good as it sounds. And it’s so easy that even little ol’ me, an 8-to-5-employee-turned-dietetic-intern-with-no-spare-time-in-the-world, has time to make it! The complex flavors will blow you away. I was hoping to use this recipe as a main dish for my “theme meal” during my hospital food service rotation, but I was the unlucky intern that ended up with virtually no control over my own meal [[insert sad face]].
So, if I can’t share it with the staff, patients, and visitors of the hospital, I will share it with the rest of the world! I hope you love it as much as I do.
Wok-Stirred Curry-Ginger Chicken with Zucchini
1 1/2 pounds boneless, skinless chicken breast cut into 1-inch dice
1 tablespoon cornstarch
4 tablespoons canola oil, divided
1/2 teaspoon freshly minced ginger, divided
2 teaspoons Madras curry powder, divided
Kosher salt and freshly ground black pepper, to taste
2 medium onions, chopped
2 small zucchini, cut into 1 inch pieces
1/2 cup low-sodium chicken broth
- In a medium bowl, toss chicken with cornstarch. Mix to coat chicken completely. Set aside.
- Heat a wok or large pan over medium heat, combine 2 tablespoons oil and 1/4 teaspoon ginger. Cook until ginger is fragrant. Add in 1 teaspoons curry powder and stir to combine. Increase heat to high and swirl oil in wok to coat the sides.
- Add chicken and stir-fry until just cooked through, about 3 – 5 minutes.Season with salt and pepper. Remove chicken to a plate.
- Repeat step 2 with remaining oil, ginger, and curry powder. Add onions and stir-fry until soft, about 2 minutes.
- Add zucchini, season with salt and pepper, and stir-fry until the zucchini is tender, about 4 – 5 minutes.
- Return chicken to wok, add broth, and bring to a boil, about 30 seconds. Stir, remove from heat and taste. Season with additional salt and pepper, if desired.
- Serve immediate with rice.
adapted from the Simply Ming cookbook