Red Curry Chicken Stir Fry with Spicy Cashew Sauce

Ingredients

• 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
• 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
• 2 cups small steamed broccoli florets (about 1 small head of broccoli or 1 frozen steam-in-the-bag)
• 2-3 cups cooked rice

Method

1. Blend the cashews, water, maple syrup, sriracha, soy sauce, garlic, lime juice, ginger, and salt in a high-powered blender until smooth, adding more water if needed to reach a pourable consistency.
2. Slice the chicken breasts into thin strips and toss with cornstarch, garlic powder, salt, and pepper.
3. Heat avocado oil in a nonstick pan over medium-high heat. Add curry paste and brown sugar, cooking a few minutes until caramelized and bubbly.
4. Add the chicken to the pan, tossing once to coat, then let sit undisturbed to brown before flipping. Continue until chicken is cooked through, adding a splash of water if needed to release browned bits from the pan.
5. Serve the caramelized chicken over rice with steamed broccoli, and drizzle generously with the spicy cashew sauce.