Red Curry Chicken Stir Fry with Spicy Cashew Sauce
Red Curry Chicken Stir Fry is a quick Thai-inspired dinner made with tender chicken, broccoli, rice, and creamy spicy cashew sauce.
Ingredients
Red Curry Chicken Stir Fry
- 1 pound chicken breasts
- 2 tablespoons cornstarch
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons avocado oil
- 2 tablespoons red curry paste
- 2 tablespoons brown sugar
Spicy Cashew Sauce
- 1¼ cups roasted salted cashews
- 1/2 cup water plus more if needed
- 2 tablespoons maple syrup
- 2 tablespoons sriracha
- 1½ tablespoons soy sauce
- 1 garlic clove
- Juice of 1–2 limes about 2 tablespoons
- 1 teaspoon ginger paste or fresh grated ginger
- 1/2 teaspoon kosher salt
For Serving
- 2 cups steamed broccoli florets
- 2 –3 cups cooked rice
Instructions
- Add all sauce ingredients to a high-powered blender and blend until silky smooth. Add a splash of water if needed for your desired consistency.
- Slice the chicken into thin strips.
- Toss the chicken with cornstarch, garlic powder, kosher salt, and black pepper until evenly coated.
- Heat avocado oil in a large nonstick skillet over medium-high heat.
- Stir in the red curry paste and brown sugar. Cook for 2–3 minutes until bubbly and lightly caramelized.
- Add the chicken and toss once to coat. Spread into an even layer and allow it to cook undisturbed for several minutes until golden.
- Flip and continue cooking until fully cooked through. Add 1–2 tablespoons of water if needed to loosen the caramelized bits in the pan.
- Serve the Red Curry Chicken Stir Fry over warm rice with steamed broccoli.
- Drizzle generously with the spicy cashew sauce and serve immediately.
Notes
- Natural peanut butter can replace the cashews if desired.
- Tamari works well as a gluten-free substitute for soy sauce.
- Add carrots, mushrooms, or baby corn for extra vegetables.
- Leftover sauce also makes a delicious salad dressing or dipping sauce.
- Fresh lime wedges brighten the finished dish.