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Curried Chicken and Cashews

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 cup chicken mixture and 3/4 cup rice)
Madras curry powder delivers more intensity than regular curry powder. For less heat, leave the chiles whole.

Ingredients

  • Sauce:
  • 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
  • Remaining ingredients:
  • 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

Nutrition Information

  • calories 439
  • caloriesfromfat 27 %
  • fat 13 g
  • satfat 1.7 g
  • monofat 6.9 g
  • polyfat 3.2 g
  • protein 26 g
  • carbohydrate 52.6 g
  • fiber 3.2 g
  • cholesterol 49 mg
  • iron 3.9 mg
  • sodium 669 mg
  • calcium 37 mg

How to Make It

  1. To prepare sauce, combine the first 5 ingredients; set aside.

  2. Cut chicken across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces.

  3. 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.

  4. 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.