Curried Chicken and Cashews
Curried Chicken and Cashews might be just the main course you are searching for. This recipe covers 36% of your daily requirements of vitamins and minerals. One portion of this dish contains about 31g of protein, 14g of fat, and a total of 796 calories. This recipe serves 4. Head to the store and pick up fish sauce, cilantro, less-sodium chicken broth, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes.
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.