Red Curry Chicken Stir Fry with Spicy Cashew Sauce

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	26%	47%
fat	6%	3%
aromatics	1%	17%
sweetener	15%	0%
salt	1%	1%
thickener	4%	0%
vegetables and beans	40%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 lb. chicken breasts
16 g	2 tablespoons cornstarch
1 g	1/2 teaspoon garlic powder
4 g	1 teaspoon kosher salt
	freshly ground black pepper to taste
27 g	2 tablespoons avocado oil
31 g	2 tablespoons red curry paste
27 g	2 tablespoons brown sugar
150 g	1 1/4 cup roasted salted cashews
118 g	1/2 cup water (more as needed)
40 g	2 tablespoons maple syrup
	2 tablespoons sriracha
24 g	1 1/2 tablespoons soy sauce
3 g	1 clove garlic
	juice of 1-2 limes (about 2 tablespoons, or to taste)
2 g	1 teaspoon ginger paste or fresh ginger
2 g	1/2 teaspoon kosher salt
182 g	2 cups small steamed broccoli florets (about 1 small head of broccoli or 1 frozen steam-in-the-bag)
462 g	2-3 cups cooked rice

Method: 4 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Rafael Wonderful recipe. Sauce really tasty and a perfect complement with the chicken. I think getting a really good caramelization on the chicken adds an additional layer of flavor. My wife can be a bit picky, but she says this is a dish to definitely add to ” — a cook

“Emily This was absolutely delicious and will be added to our recipe rotation! The cashew sauce was sooo tasty. The only small change I am going to try next time is to cook the chicken first and then add at the curry paste and brown sugar at the end of cooking.” — a cook