Curried Chicken and Cashews

Ingredients

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SAUCE:

1/3 cup fat-free, less-sodium chicken broth

3 tablespoons water

1 1/2 tablespoons fish sauce

1 teaspoon sugar

1 teaspoon rice vinegar

Remaining ingredients:

3/4 pound skinless, boneless chicken breast halves

2 tablespoons canola oil, divided

1 1/2 cups vertically sliced onion

1 tablespoon minced peeled fresh ginger

1 tablespoon minced garlic

1 teaspoon Madras curry powder

3 small dried hot red chiles, broken in half

1/3 cup chopped fresh cilantro

1/4 cup dry-roasted salted cashews, chopped

3 cups hot cooked short-grain rice

Preparation

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 wok; stir-fry 2 minutes. Spoon cooked chicken into a bowl. Repeat procedure with 2 teaspoons oil and remaining chicken.

4. Add remaining 1 teaspoon oil to wok, swirling to coat. Add 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.

Source: cookinglight.com