What can I use instead of cashews?

I would make a peanut sauce equivalent! You can find my favorite peanut sauce here . And if you need a completely nut-free option, this lime drizzle is one of my favorites.

How long does the cashew sauce last?

This will last for 3-5 days in the fridge! Goes well on SO many things! I have never loved eating steamed broccoli more than I did when I dipped it into this sauce.

Can you make this vegetarian / meatless?

This would be great with cauliflower or tofu! Chloe uses seitan and broccoli in the cookbook recipe that inspired this recipe.

How do you make this chicken stir fry dairy-free?

This is naturally dairy-free! Hip hip!

How do you make this chicken stir fry gluten-free?

First, make sure your curry paste is gluten-free. Secondly, use a tamari or coconut aminos instead of soy sauce in the cashew sauce.

What's the fastest way to make this chicken stir fry?

Have your chicken cut up in advance, have your sauce made in advance, and use steam-in-the-bag broccoli plus steam-in-the-bag rice! Comes together in a snap.

Red Curry Chicken Stir Fry with Spicy Cashew Sauce Recipe

Description

Caramelized red curry chicken sits next to a bed of hot, fluffy rice and steamed broccoli and then totally sauced up with the BEST spicy cashew sauce. Ooof, this is so, so good.

Ingredients

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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

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Instructions

Make the Spicy Cashew Sauce: Blend all ingredients in a high-powered blender until very smooth.
Prep the Chicken: Cut the chicken breasts into very thin pieces. Toss with the cornstarch, garlic powder, salt, and pepper.
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.
Serve: Serve the chicken on cooked rice, with cooked broccoli, with a lot of that yummy cashew sauce all over everything.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Sauté
Cuisine: Asian-Inspired

Keywords: chicken stir fry, red curry chicken, stir fry