Red Curry Chicken Stir Fry with Spicy Cashew Sauce
Ingredients
- 1 1 chicken breasts .
- 2 tablespoons 2 tablespoons cornstarch
- 1/2 teaspoon 1/2 teaspoon garlic powder
- 1 teaspoon 1 teaspoon koshersalt
- freshly ground black pepper to taste
- 2 tablespoons 2 tablespoons avocado oil
- 2 tablespoons 2 tablespoons red curry paste
- 2 tablespoons 2 tablespoons brown sugar
- 1 1/4 roasted salted cashews
- 1/2 1/2 water (more as needed)
- 2 tablespoons 2 tablespoons maple syrup
- 2 tablespoons 2 tablespoons sriracha
- 1 1/2 tablespoons 1 1/2 tablespoons soy sauce
- 1 garlic clove
- 122 tablespoons 2 tablespoons limes juice of – (about 2 tablespoons, or to taste)
- 1 teaspoon 1 teaspoon ginger paste fresh ginger or
- 1/2 teaspoon 1/2 teaspoon salt kosher
- 2 2 broccoli florets small steamed (about 1 small head of broccoli or 1 frozen steam-in-the-bag)
- 23 23 cooked rice –
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Instructions
- Make the Spicy Cashew Sauce: Blend all ingredients in a high-powered blender until very smooth.
- Prep the Chicken: Cut the chicken breasts into very thin pieces. Toss with the cornstarch, garlic powder, salt, and pepper.
- Cook the Chicken: Add the avocado oil to a nonstick pan over medium high heat. Add the curry paste and brown sugar; cook for a few minutes to get it caramelizy and bubbly. Add the chicken. Toss once to coat in the sauce, then let it sit for several minutes to get the chicken nice and golden brown. Flip and repeat until chicken is cooked through. If needed, add 1-2 tablespoons of water to the pan to lift up any browned pieces that are stuck to the bottom.
- Serve: Serve the chicken on cooked rice, with cooked broccoli, with a lot of that yummy cashew sauce all over everything.
Source
Original recipe: View Original
