Red Curry Chicken Stir Fry with Spicy Cashew Sauce

• servings: 4 servings
• active time: 30 minutes
• total time: 40 minutes

Ingredients

1 lb. chicken breasts

2 tablespoons cornstarch

1/2 teaspoon garlic powder

1 teaspoon kosher salt

freshly ground black pepper to taste

2 tablespoons avocado oil

2 tablespoons red curry paste

2 tablespoons brown sugar

1 1/4 cup roasted salted cashews

1/2 cup water (more as needed)

2 tablespoons maple syrup

2 tablespoons sriracha

1 1/2 tablespoons soy sauce

1 clove garlic

juice of 1-2 limes (about 2 tablespoons, or to taste)

1 teaspoon ginger paste or fresh ginger

1/2 teaspoon kosher salt

2 cups small steamed broccoli florets (about 1 small head of broccoli or 1 frozen steam-in-the-bag)

2-3 cups cooked rice

Directions

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 the chicken on cooked rice, with cooked broccoli, with a lot of that yummy cashew sauce all over everything.

Nutrition

• Calories: 586
• Total Fat: 24.2 g
• Saturated Fat: 3.7 g
• Trans Fat: 0 g
• Cholesterol: 82.7 mg
• Sodium: 904.9 mg
• Total Carbohydrate: 58.8 g
• Dietary Fiber: 2.6 g
• Total Sugars: 14.6 g
• Protein: 35.1 g