Curried Chicken and Cashews Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sauce:
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
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:4 |
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