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.