Curried Chicken and Cashews
By tonyglib
Weight Watchers Points per serving: 9
Yield: 4 servings (serving size: 1 cup chicken mixture and 3/4 cup 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
- 4
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
Step 1
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.