Curried Chicken and Cashews
- Number of Servings: 4
Ingredients
Sauce:1/4 cup fat-free less sodium chicken broth3 Tbs water1 1/2 tsp fish sauce1 tsp sugar1 tsp rice vinegarRemaining Ingredients:3/4 lb skineless, boneless chicken breast2 Tbs olive oil, divided1 Tbs minced peeled fresh ginger1 Tbs minced garlic1 tsp curry powder2 small dried hot red chiles, broken in half1/4 cup dry-roasted salted cashewsBrown rice, cooked (not included in nutrition info)
1. To prepare sauce, combine first 5 ingredients, set aside.
2. Cut chicken into bite size pieces. Heat 1 Tbs oil in a large skillet. Add chicken and cook throughouly. Remove chicken from pan, set aside.
3. Add remaining oil to pan, swirling to coat. Add ginger and garlic, cook 1 minute or until lightly browned and fragrant. Add curry powder and chilies, cook 30 seconds. Add sauce and chicken, cook 1 minute. Turn off heat and add cashews. (You can add steamed broccoli at this point for a veggie serving)
4. Serve over hot, cooked brown rice.
Serving Size: Makes 4 servings, 1 cup chicken mixture
Number of Servings: 4
Recipe submitted by SparkPeople user FARAWAY84Z.
2. Cut chicken into bite size pieces. Heat 1 Tbs oil in a large skillet. Add chicken and cook throughouly. Remove chicken from pan, set aside.
3. Add remaining oil to pan, swirling to coat. Add ginger and garlic, cook 1 minute or until lightly browned and fragrant. Add curry powder and chilies, cook 30 seconds. Add sauce and chicken, cook 1 minute. Turn off heat and add cashews. (You can add steamed broccoli at this point for a veggie serving)
4. Serve over hot, cooked brown rice.
Serving Size: Makes 4 servings, 1 cup chicken mixture
Number of Servings: 4
Recipe submitted by SparkPeople user FARAWAY84Z.
Nutritional Info Amount Per Serving
- Calories: 226.1
- Total Fat: 11.9 g
- Cholesterol: 49.7 mg
- Sodium: 732.5 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 0.8 g
- Protein: 22.0 g
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