When I started getting into cooking, my original goal was to try a new recipe each week. I wanted to "expand my horizons" (as my parents would say) and branch out with the different types of food I was eating.
Well, this recipe definitely goes into the "not typically what I eat" category. Actually, it goes into that category for both Adam and I. Upon coming across this recipe in the September issue of Cooking Light, I thought, why not? I'd give it a try.
Curried Chicken and Cashews
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
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 (I used regular curry)
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
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 (I used regular curry)
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
To prepare sauce, combine the first 5 ingredients; 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 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 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.
Serves: 4
Serves: 4
I have to admit, it wasn't our favorite meal. It wasn't bad -- it's actually rated a 4 out of 5 stars on myrecipes.com, I just think that we don't really care for food with a strong curry flavor. If that type of food is up your alley, I'd say give it a shot. As for us... I think we'll pass on another round.
| Nutrition Facts | |
| Amount per serving | |
| Calories 736 | Calories from fat 126 |
| % Daily Value | |
| Total Fat 14.0g | 22% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 707mg | 29% |
| Total Carbs 121.1g | 40% |
| Dietary Fiber 3.2g | 13% |
| Sugars 3.8g | |
| Protein 29.9g | |
| Vitamin A 2% | Vitamin C 7% |
| Calcium 6% | Iron 39% |
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