Chicken with Cashew Curried Stir Fry
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 3 | cloves |
garlic
finely chopped |
|
| 1 | tablespoon |
red curry paste
|
*
|
| 1 | tablespoon |
thai chili paste
in bean oil |
|
| 1 | pound |
chicken breasts
sliced bite size |
|
| 2 | tablespoons |
fish sauce
|
|
| ½ | cup |
cashew nuts
roasted |
*
|
| 2 | stems |
scallions, spring or green onions
sliced into small bits |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 3 | cloves |
garlic
finely chopped |
|
| 15 | ml |
red curry paste
|
*
|
| 15 | ml |
thai chili paste
in bean oil |
|
| 453.6 | g |
chicken breasts
sliced bite size |
|
| 3E+1 | ml |
fish sauce
|
|
| 118 | ml |
cashew nuts
roasted |
*
|
| 2 | stems |
scallions, spring or green onions
sliced into small bits |
*
|
Directions
Heat wok briefly.
Add oil, coat sides of wok, then add garlic curry paste, and chili paste and cook until garlic starts to brown.
Add chicken and raise heat, and cook until chicken is done.
Add the fish sauce and onion, and stir to blend.
Remove from heat, and add cashews.
