Curried Chicken And Cashews

• 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

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.

chicken broth, water, fish sauce, sugar, rice vinegar, remaining ingredients, skinless, canola oil, onion, fresh ginger, garlic, curry powder, red chiles, fresh cilantro, cashews, rice

Taken from www.myrecipes.com/recipe/curried-chicken-cashews (may not work)