Directions:
- To prepare sauce, combine the first 5 ingredients; set aside.
- Cut chicken across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 399.26 Kcal (1672 kJ) | ||
| Calories from fat | 135.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.02g | 23% | |
|---|---|---|---|
| Cholesterol | 50.17mg | 17% | |
| Sodium | 987.09mg | 41% | |
| Potassium | 504.19mg | 11% | |
| Total Carbs | 42.93g | 14% | |
| Sugars | 3.65g | 15% | |
| Dietary Fiber | 4.26g | 17% | |
| Protein | 25.65g | 51% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 55.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 118.38 Kcal (496 kJ) | ||
| Calories from fat | 40.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 23% | |
|---|---|---|---|
| Cholesterol | 14.87mg | 17% | |
| Sodium | 292.67mg | 41% | |
| Potassium | 149.49mg | 11% | |
| Total Carbs | 12.73g | 14% | |
| Sugars | 1.08g | 15% | |
| Dietary Fiber | 1.26g | 17% | |
| Protein | 7.61g | 51% | |
| Vitamin C | 1.3mg | 7% | |
| Iron | 0.3mg | 6% | |
| Calcium | 16.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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