Curried Chicken and Cashews

Curried Chicken and Cashews
Photo by Becky Luigart-Stayner

Ingredients

  • 1/3 cup fat-free, less-sodium chicken broth
  • 1 ½ tablespoons fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar
  • ¾ pound skinless, boneless chicken breast halves
  • 2 tablespoons canola oil, divided
  • 1 ½ cups vertically sliced onion
  • + 10 more ingredients
    • 1 tablespoon minced peeled fresh ginger
    • 1/3 cup chopped fresh cilantro
    • ¼ cup dry-roasted salted cashews, chopped
    • 3 tablespoons water
    • Sauce:
    • 1 tablespoon minced garlic
    • 1 teaspoon Madras curry powder
    • 3 cups hot cooked short-grain rice
    • 3 small dried hot red chiles, broken in half
    • Remaining ingredients:

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 ...

View full recipe at My Recipes

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