Name: Japanese Chicken Curry
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Chicken breast tenders, cut into bite-sized pieces - 18 ounces; Light soy sauce - 4 tablespoons; Chinese cooking wine - 2 tablespoons; White sugar - ½ teaspoon; Tapioca starch - 1 tablespoon; Cooking oil - 2 tablespoons; Onions, chopped - 2 medium; Dry white wine (Optional) - ½ cup; Potatoes, cubed - 2 medium; Carrot, cubed - ½; Water - 7 cups; Mild curry sauce cubes (such as House Foods Vermont Curry) - ½ (8 ounce) package; Hot curry sauce cubes (such as House Foods Vermont Curry) - ½ (8 ounce) package

Ingredients for - Japanese Chicken Curry

1. Chicken breast tenders, cut into bite-sized pieces 18 ounces

2. Light soy sauce 4 tablespoons

3. Chinese cooking wine 2 tablespoons

4. White sugar ½ teaspoon

5. Tapioca starch 1 tablespoon

6. Cooking oil 2 tablespoons

7. Onions, chopped 2 medium

8. Dry white wine (Optional) ½ cup

9. Potatoes, cubed 2 medium

10. Carrot, cubed ½

11. Water 7 cups

12. Mild curry sauce cubes (such as House Foods Vermont Curry) ½ (8 ounce) package

13. Hot curry sauce cubes (such as House Foods Vermont Curry) ½ (8 ounce) package

How to cook deliciously - Japanese Chicken Curry

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.