http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001835277
Yield: 4 servings (serving size: 1 cup chicken mixture and 3/4 cup rice)
Ingredients:
Sauce:
* 1 cup fat-free, less-sodium chicken broth
* 1 1/2 tablespoons fish sauce
* 1 teaspoon sugar
* 1 teaspoon rice vinegar
* 1 tablespoon corn starch
Remaining ingredients:
* 3/4 pound skinless, boneless chicken breast halves
* 2 tablespoons canola oil
* 1 1/2 cups vertically sliced onion
* 1 tablespoon minced peeled fresh ginger
* 1 tablespoon minced garlic
* 1 tablespoon curry powder
* 1/3 cup chopped fresh cilantro
* 1/4 cup dry-roasted salted cashews, chopped
* 3 cups hot cooked short-grain rice
Preparation:
1. To prepare sauce, combine the first 4 ingredients; set aside.
2. Cut chicken across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces.
3. Heat a 14-inch wok over high heat. Add oil to wok, swirling to coat. Add chicken to wok; stir-fry 2 minutes. Add onion, ginger, and garlic to wok; stir-fry 1 minute or until lightly browned. Add curry powder; stir-fry 30 seconds.
4. Add corn starch to sauce; whisk thoroughly and add sauce to wok; heat 1 minute until sauce thickens. Serve over rice. Sprinkle with cilantro and cashews.
Nutritional Information:
Calories: 439 (27% from fat)
Fat: 13g (sat 1.7g,mono 6.9g,poly 3.2g)
Protein: 26g
Carbohydrate: 52.6g
Fiber: 3.2g
Cholesterol: 49mg
Iron: 3.9mg
Sodium: 669mg
Calcium: 37mg
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