Ingredients

• 1½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp cornstarch
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp vegetable oil

• 1 tbsp vegetable oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp paprika
• 1½ cups chicken broth
• ½ cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp brown sugar
• ½ tsp crushed red pepper flakes, optional

• Cooked white or jasmine rice
• Sliced green onions
• Sesame seeds

Instructions

1. In a bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes, turning occasionally, until golden and cooked through. Remove the chicken and set aside.
3. Add the remaining oil to the same skillet. Add the onion, bell pepper, and broccoli. Stir-fry for 3–4 minutes until the vegetables are slightly tender.
4. Add the garlic and ginger and cook for about 30 seconds until fragrant.
5. Stir in the curry powder, turmeric, and paprika. Cook for another 30 seconds to release the spices.
6. Pour in the chicken broth, coconut milk, soy sauce, oyster sauce, sesame oil, and brown sugar. Stir well.
7. Return the cooked chicken to the skillet. Add red pepper flakes if desired.
8. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and the flavors come together.
9. Taste and adjust the seasoning if needed.
10. Serve hot over steamed jasmine rice and garnish with green onions and sesame seeds.