Curried Chicken and Cashews

Madras curry powder delivers more intensity than regular curry powder. For less heat, leave the chiles whole.

Sauce:
1/3 cup fat-free, less sodium chicken broth
3 Tbsp. water
1 ½ Tbsp. fish sauce
1 tsp. sugar
1 tsp. rice vinegar

Remaining ingredients:
¾ lb skinless, boneless chicken breast halves
2 Tbs. canola oil, divided
1 ½ cups vertically sliced onion
1 Tbs. minced peeled fresh ginger
1 Tbs. minced garlic
1 tsp. Madras curry powder
3 small dried hot red chiles, broken in half
1/3 cup chopped fresh cilantro
¼ cup dry-roasted salted cashews, chopped
3 cups hot cooked short-grain rice

To prepare the sauce, combine the first five ingredients; set aside.

Cut chicken across grain into ¼-inch slices; cut slices into ½-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 tablespoon 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. Yield 4 servings (serving size: 1 cup chicken mixture and ¾ cup rice).

Submitted by Melinda M. from Cooking Light
Theme: Over Rice