Yellow Curry Chicken Stir Fry with Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick stir fry blending tender chicken pieces with golden potatoes and a punchy Vietnamese yellow curry seasoning. This vietnamese-inspired chicken ready in about 30 minutes pairs thinly sliced chicken breast, yellow curry powder, onion powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Vietnamese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Toss 1 lb thinly sliced chicken breast with 2 tbsp yellow curry powder, 2 tsp onion powder, and 1 tsp salt until evenly coated.
  3. Step 3: Add the seasoned chicken to the skillet and stir-fry for 5 minutes until starting to brown.
  4. Step 4: Add 2 medium peeled and diced potatoes, stir to combine, then pour in 1/2 cup water. Cover and cook for 10 minutes, stirring occasionally, until potatoes are tender and chicken is cooked through.
  5. Step 5: Remove lid and stir-fry uncovered for 2-3 minutes to reduce excess liquid and caramelize edges.
  6. Step 6: Garnish with 2 sliced scallions and serve immediately with lime wedges on the side for squeezing.

Frequently asked questions

How long does Yellow Curry Chicken Stir Fry with Potatoes take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Yellow Curry Chicken Stir Fry with Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced chicken breast from drying out.

Can I substitute ingredients in Yellow Curry Chicken Stir Fry with Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Yellow Curry Chicken Stir Fry with Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Yellow Curry Chicken Stir Fry with Potatoes?

Vietnamese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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