Curried Chicken and Cashews

Ingredients

• 2 tablespoons canola oil divided
• 1 teaspoon madras curry powder 
• 0.3 cup less-sodium chicken broth fat-free
• 1.5 tablespoons fish sauce 
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced peeled
• 1 tablespoon garlic minced
• 1.5 cups onion vertically sliced
• 3 small chiles dried red hot
• 1 teaspoon rice vinegar 
• 0.3 cup dry-roasted cashews salted chopped
• 3 cups short-grain rice hot cooked
• 0.8 pound chicken breast halves boneless skinless
• 1 teaspoon sugar 
• 3 tablespoons water 

Equipment

• bowl
• wok

Directions

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.
3. Cut strips into 3-inch-long pieces.
4. Heat a 14-inch wok over high heat.
5. Add 1 tablespoon oil to wok, swirling to coat.
6. 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.
7. Add remaining 1 teaspoon oil to wok, swirling to coat.
8. Add onion, ginger, and garlic to wok; stir-fry 1 minute or until lightly browned.
9. Add curry powder and chiles; stir-fry 30 seconds.
10. Add sauce and chicken to wok; stir-fry 1 minute. Spoon into a serving dish.
11. Sprinkle with cilantro and cashews.
12. Serve over rice.