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Curried Chicken and Cashews

Curried Chicken and Cashews
You can never have too many main course recipes, so give Curried Chicken and Cashews a try. This gluten free and dairy free recipe serves 4. One portion of this dish contains around 31g of protein, 14g of fat, and a total of 796 calories. A mixture of rice vinegar, madras curry powder, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
To prepare sauce, combine the first 5 ingredients; set aside.
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SauceSauce
2
Cut chicken across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips.
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Whole ChickenWhole Chicken
GrainsGrains
3
Cut strips into 3-inch-long pieces.
4
Heat a 14-inch wok over high heat.
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WokWok
5
Add 1 tablespoon oil to wok, swirling to coat.
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Cooking OilCooking Oil
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WokWok
6
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.
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Cooked ChickenCooked Chicken
Whole ChickenWhole Chicken
Cooking OilCooking Oil
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BowlBowl
WokWok
7
Add remaining 1 teaspoon oil to wok, swirling to coat.
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Cooking OilCooking Oil
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WokWok
8
Add onion, ginger, and garlic to wok; stir-fry 1 minute or until lightly browned.
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GarlicGarlic
GingerGinger
OnionOnion
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WokWok
9
Add curry powder and chiles; stir-fry 30 seconds.
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Curry PowderCurry Powder
Chili PepperChili Pepper
10
Add sauce and chicken to wok; stir-fry 1 minute. Spoon into a serving dish.
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Whole ChickenWhole Chicken
SauceSauce
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WokWok
11
Sprinkle with cilantro and cashews.
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CilantroCilantro
CashewsCashews
12
Serve over rice.
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RiceRice

Equipment

DifficultyHard
Ready In45 m.
Servings4
Health Score49
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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