Red Curry Chicken Stir Fry with Spicy Cashew Sauce

• . chicken breasts↗1 lb
• cornstarch↗2 tablespoon
• garlic powder↗0.5 teaspoon
• kosher salt↗1 teaspoon
• freshly ground black pepper

  to taste

• avocado oil↗2 tablespoon
• red curry paste↗2 tablespoon
• brown sugar↗2 tablespoon
• roasted salted cashews↗1.25 cup
• water↗0.5 cup

  (more as needed)

• maple syrup↗2 tablespoon
• sriracha↗2 tablespoon
• soy sauce↗1.5 tablespoon
• clove garlic↗1
• juice of 1-2 limes1

  (about 2 tablespoons, or to taste)

• ginger paste or fresh ginger1 teaspoon
• kosher salt↗0.5 teaspoon
• small steamed broccoli florets (about 1 small head of broccoli or 1 frozen steam-in-the-bag)2 cup
• cooked rice↗2 cup

Step-by-step instructions

1. 1

   Make the Spicy Cashew Sauce: Blend all ingredients in a high-powered blender until very smooth.

2. 2

   Prep the Chicken: Cut the chicken breasts into very thin pieces. Toss with the cornstarch, garlic powder, salt, and pepper.

3. 3

   Cook the Chicken: Add the avocado oil to a nonstick pan over medium high heat. Add the curry paste and brown sugar; cook for a few minutes to get it caramelizy and bubbly. Add the chicken. Toss once to coat in the sauce, then let it sit for several minutes to get the chicken nice and golden brown. Flip and repeat until chicken is cooked through. If needed, add 1-2 tablespoons of water to the pan to lift up any browned pieces that are stuck to the bottom.

4. 4

   Serve: Serve the chicken on cooked rice, with cooked broccoli, with a lot of that yummy cashew sauce all over everything.