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