Foryoueats: Red Curry Chicken Stir Fry with Spicy Cashew Sauce

Name: Foryoueats: Red Curry Chicken Stir Fry with Spicy Cashew Sauce
Total time: 40 min
Ingredients: Red Curry Chicken Stir Fry:; 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; Spicy Cashew Sauce:; 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; Veggies and Other:; 2 cups small steamed broccoli florets (about 1 small head of broccoli or 1 frozen steam-in-the-bag); 2–3 cups cooked rice

foryoueats.com

This Red Curry Chicken Stir Fry with Spicy Cashew Sauce features tender chicken cooked in a red curry, garlic, and brown sugar sauce, accompanied by steamed broccoli and cooked rice. The dish is...

View full recipe on foryoueats.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foryoueats.com.

Share this recipe:

Cooking tools:

Blender
Wok
Steamer basket
Stove
Cutting board
Chef's knife
Mixing bowl
Saucepan
Measuring cup
Measuring spoon
Spatula
Wooden spoon
Colander
Pot

Ingredients

Red Curry Chicken Stir Fry:
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
Spicy Cashew Sauce:
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
Veggies and Other:
2 cups small steamed broccoli florets (about 1 small head of broccoli or 1 frozen steam-in-the-bag)
2–3 cups cooked rice