Description
This vibrant Red Curry Chicken Stir Fry features tender chicken breasts cooked in a caramelized red curry and brown sugar sauce, served over steamed rice and broccoli, all drizzled with a creamy, spicy cashew sauce that’s bursting with flavor. A perfect balance of sweet, spicy, and savory elements makes this dish an exciting meal that’s both quick and satisfying.
Ingredients
Scale
Chicken and Seasoning
- 1 lb. chicken breasts
- 2 tablespoons cornstarch
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
Sauce and Cooking
- 2 tablespoons avocado oil
- 2 tablespoons red curry paste
- 2 tablespoons brown sugar
- 1 1/4 cups 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
Vegetables and Serving
- 2 cups small steamed broccoli florets (about 1 small head of broccoli or 1 frozen steam-in-the-bag)
- 2–3 cups cooked rice
Instructions
- Make the Spicy Cashew Sauce: Combine roasted salted cashews, water, maple syrup, sriracha, soy sauce, garlic, lime juice, ginger, and kosher salt in a high-powered blender. Blend until the mixture is very smooth, adding more water if necessary to reach your desired consistency.
- Prep the Chicken: Slice the chicken breasts into very thin pieces. Toss them in a bowl with cornstarch, garlic powder, 1 teaspoon kosher salt, and freshly ground black pepper until evenly coated.
- Cook the Chicken: Heat avocado oil in a nonstick pan over medium-high heat. Add red curry paste and brown sugar to the pan and cook for a few minutes until the mixture is caramelized and bubbling. Add the coated chicken pieces to the pan, tossing once to coat them in the sauce. Let the chicken cook undisturbed for several minutes to develop a golden brown crust, then flip and cook the other side similarly until fully cooked through. If the bottom of the pan has browned bits sticking, add 1-2 tablespoons of water to help lift them, enhancing the sauce’s flavor.
- Assemble and Serve: Serve the cooked chicken over a bed of steamed rice alongside the steamed broccoli florets. Generously drizzle the creamy spicy cashew sauce over the chicken, rice, and broccoli for a harmonious burst of flavor with every bite.
Notes
- The thin slicing of the chicken allows for quick and even cooking, ensuring tenderness.
- If you prefer less heat, reduce the amount of sriracha in the cashew sauce.
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- If you don’t have a high-powered blender, soak the cashews in hot water for at least an hour beforehand for a smoother sauce.
- Adding water to the pan while cooking the chicken helps to deglaze and incorporate flavorful browned bits into the sauce.
- Leftover spicy cashew sauce can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Red curry chicken, spicy cashew sauce, chicken stir fry, Thai-inspired, quick dinner, creamy sauce, healthy chicken recipe
