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Chicken- Curried and Cashews Recipe

   
 

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     Chicken- Curried and Cashews

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
SAUCE
1/3 c. chicken broth
3 T. water
1 1/2 T fish sauce
1 tsp. sugar
1 tsp. rice vinegar
REST
3/4 lb. skinless, boneless chicken breast halves
 
2 T. canola oil, divided
1 1/2 c. vertically sliced onion
1 T. minced peeled fresh ginger
1 T. minced garlic
1 tsp. Madras curry powder
3 small dried hot red chiles, broken in half (TRY ADDING MORE; NOT THAT SPICY)
1/3 c. chopped fresh cilantro
1/4 c. salted cashews, chopped
3 c. hot cooked short-grain rice

Instructions
Combine first 5 ingredients to prepare sauce. 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 14-inch wok over high. Add 1 T. oil to wok, swirling to coat. Add half of chicken to wok; stir-fry 2 minutes. Spoon cooked chicken into a bowl. Repeat procedures with 2 tsp. oil and remaining chicken.
Add remaining 1 tsp. oil to wok, swirling to coat. Add onion, ginger and garlic; stir-fry 1 minute or until lightly browned. Add curry powder and chiles; stir-fry 30 seconds. Add sauce and chicken; stir-fry 1 minute. Spoon into serving dish. Sprinkle with cilantro and cashews. Serve over rice.
Serving Suggestions
439 CALS; 13g FAT; 26g PROTEIN; 52.6g CARBS; 3.2g FIBER; 669mg SODIUM


Originally Submitted
1/22/2014





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