Curried Chicken and Cashews

Sauce:
1/4 cup fat-free less sodium chicken broth
3 Tbs water
1 1/2 tsp fish sauce
1 tsp sugar
1 tsp rice vinegar

Remaining Ingredients:
3/4 lb skineless, boneless chicken breast
2 Tbs olive oil, divided
1 Tbs minced peeled fresh ginger
1 Tbs minced garlic
1 tsp curry powder
2 small dried hot red chiles, broken in half
1/4 cup dry-roasted salted cashews

Brown 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.