Curried Chicken and Cashews
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
-
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.
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