Curried Chicken and Cashews

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

Yield: 4 servings (serving size: 1 cup chicken mixture and 3/4 cup rice)

Ingredients

• 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.

Nutritional Information

Calories:

439 (27% from fat)

Fat:

13g (sat 1.7g,mono 6.9g,poly 3.2g)

Protein:

26g

Carbohydrate:

52.6g

Fiber:

3.2g

Cholesterol:

49mg

Iron:

3.9mg

Sodium:

669mg

Calcium:

37mg