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

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

Details

Servings 4

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.