Description
This Red Curry Chicken Stir Fry with Spicy Cashew Sauce is a vibrant and flavorful dish combining tender chicken breasts coated in a rich red curry and brown sugar caramel sauce, paired with crisp steamed broccoli and fluffy rice. The creamy, spicy cashew sauce adds a delightful nutty heat that elevates this easy-to-make stir fry into a delicious weeknight favorite. Perfectly balanced with tangy lime, sriracha heat, and the warmth of ginger, this recipe brings a fusion of Asian-inspired flavors to your dinner table in just 40 minutes.
Ingredients
Scale
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
Instructions
- Make the Spicy Cashew Sauce: Blend all the sauce ingredients including roasted salted cashews, water, maple syrup, sriracha, soy sauce, garlic, lime juice, ginger, and kosher salt in a high-powered blender until very smooth. Add more water if needed to reach a creamy consistency suitable for drizzling.
- Prep the Chicken: Thinly slice the chicken breasts into very thin pieces for quick and even cooking. Toss the chicken pieces with cornstarch, garlic powder, kosher salt, and freshly ground black pepper to coat evenly, which will help the chicken brown nicely and thicken the sauce.
- Cook the Chicken: Heat avocado oil in a nonstick pan over medium-high heat. Add red curry paste and brown sugar and cook for a few minutes until the mixture is caramelized and bubbling, releasing its fragrant aroma. Add the coated chicken pieces to the pan and toss them once to coat with the sauce. Let the chicken cook undisturbed for several minutes to develop a golden-brown crust, then flip the pieces and repeat until fully cooked through. If the pan becomes too dry or the browned bits stick, add 1-2 tablespoons of water to loosen and incorporate those flavorful bits back into the sauce.
- Serve: Serve the golden curry chicken over cooked rice, alongside steamed broccoli florets, and generously drizzle with the spicy cashew sauce for extra richness and flavor. Enjoy this flavorful, vibrant stir fry immediately while warm.
Notes
- You can substitute chicken thighs for a juicier result, adjusting cooking time accordingly.
- Use low-sodium soy sauce to reduce salt content if desired.
- Adjust the spiciness of the cashew sauce by reducing or increasing sriracha according to your preference.
- If you don’t have red curry paste, a blend of curry powder and chili paste can be used as a substitute but will alter the flavor profile.
- For a gluten-free version, ensure the soy sauce is tamari or a certified gluten-free variety.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
