Curried Chicken and Cashews |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Madras curry powder delivers more intensity than regular curry powder. For less heat, leave the chiles whole. Ingredients:
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 |
Directions:
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.
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