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Cut the chicken breast into thin slices, season with a tablespoon of soy sauce and ¼ teaspoon of white pepper. Mix well and set aside.
Prepare the vegetables by cut the onion and bell pepper into thin slices. Finely chop the garlic cloves.
In a medium pot, add chicken stock, turmeric, curry powder, Chinese five spices, chilli powder, corn starch, plain flour. Add salt and sugar to taste. Whisk well to dissolve all ingredients evenly.
Turn the heat on and cook with medium-low heat, stir continuously until the sauce start to get thicken. Once the sauce is start to get thicken, turn off the heat and set aside. Keep it warm.
In a large pan or skillet, drizzle 2-3 tablespoons of oil, add the chicken slices and stir fry with medium-high heat for 2-3 minutes until cooked through.
Push the chicken to one side of pan and add the chopped garlic in. Stir for few seconds and follow with the onion, pepper slices and green peas. Stir well and cook for 1-2 minutes.
Pour the curry sauce in, stir well to combine the sauce and all ingredients evenly. Let it cook for another 1-2 minutes. ( If the sauce is too thick, add a bit of warm water or chicken stock. Adjust the sauce thickness according to your preference. )
Make a taste test and extra salt or sugar to your taste, if needed.
Remove from heat and transfer to serving plate. Serve immediately.
Serve over a bowl of steamed rice, garnish with chopped spring onions and make it a delicious meal.