"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Curried Chicken and Cashews Recipe

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This recipe for Curried Chicken and Cashews, by , is from The Hanner Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginelle Petrie
Added: Sunday, September 14, 2008



3 Tbs water
11/2 Tbs fish sauce
1 tsp sugar
1 tsp rice vinegar
1/3 C. fat-free chicken broth

Remaining ingredients:

2 Tbs canola oil, divided
1 1/2 cups vertically sliced onion
1 red pepper, sliced in thin strips
1 Tbs minced garlic
1 tsp Madras curry powder
1/3 C. chopped fresh cilantro
3 C. hot cooked short-grain rice
1 Tbs minced peeled fresh ginger
3 small dried hot red chiles, broken in half
1/4 C. dry-roasted salted cashews, chopped
3/4 lb skinless, boneless chicken breast halves

To prepare sauce, combine the first 5 sauce 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 red pepper, 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.

Number Of Servings:
Number Of Servings:




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