Madras curry powder delivers more intensity than regular curry powder. For less heat, leave the chiles whole.
1/3 cup fat-free, less-sodium chicken broth
3 tablespoons water
1 1/2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon rice vinegar
3/4 pound skinless, boneless chicken breast halves
2 tablespoons canola oil, divided
1 1/2 cups vertically sliced onion
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
1 teaspoon Madras curry powder
3 small dried hot red chiles, broken in half
1/3 cup chopped fresh cilantro
1/4 cup dry-roasted salted cashews, chopped
3 cups hot cooked short-grain rice
How to Make It
To prepare sauce, combine the first 5 ingredients; set aside.
Cut chicken across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces.
Heat a 14-inch wok over high heat. Add 1 tablespoon oil to wok, swirling to coat. Add half of chicken to wok; stir-fry 2 minutes. Spoon cooked chicken into a bowl. Repeat procedure with 2 teaspoons oil and remaining chicken.
Add remaining 1 teaspoon oil to wok, swirling to coat. Add onion, ginger, and garlic to wok; stir-fry 1 minute or until lightly browned. Add curry powder and chiles; stir-fry 30 seconds. Add sauce and chicken to wok; stir-fry 1 minute. Spoon into a serving dish. Sprinkle with cilantro and cashews. Serve over rice.
Tasty and fairly cheap. I think it would be good to make 1.5 or 2 times the amount of sauce and add some more veggies, such as red sauteed bell pepper chunks, sauteed okra, thawed frozen peas, zucchini, or lightly steamed broccoli. Also, I thought it worked better by thickening the sauce at the very end with a mix of 1 TBSP of water + 1 TBSP of cornstarch.
Tasty, easy recipe. Once you've got all of the ingredients prepped, the cooking goes pretty quickly, as well. I substituted low-sodium tamari sauce for the fish sauce. I do plan to make this again, but when I do, I'll add some additional vegetables, maybe some peas and red bell pepper which would also add some more color.
This was much better than I expected!! I used red pepper flakes instead of the red chiles, and I couldn't find fish sauce so I replaced it with soy sauce. I will make a double batch next time to have some more leftovers. The smell in my house makes me want more...
This dish is wonderful! I have made it several times but I added red peppers to it and left out the fish sauce. Great dish for a family dinner or with guests, or if you are a single gal like myself :-).
We followed the recipe exactly, and it turned out delicious. Fortunately, it was just my husband and I, because we ended up eating the whole thing. Next time we'll have to double the recipe if we want more than 2 servings.
Loved it! It really is only 4 servings, so don't expect any leftovers:) I left the red peppers out because I was making it for my family (including kids). Everyone enjoyed it! I also used jasmine rice instead of the rice mentioned because that's what I happened to have.
I doubled the sauce and added julienned zucchini and red bell pepper. Didn't have chili peppers so subbed a t. of crushed red pepper. Also doubled the garlic and ginger and served alongside coconut rice. Quick and flavorful weeknight meal!
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