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 59.

	this recipe	typical
liquid	26%	58%
fat	0%	4%
aromatics	1%	18%
sweetener	15%	0%
salt	2%	1%
thickener	4%	0%
vegetables and beans	46%	26%

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
6 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
3 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.

“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. It di” — a cook, 5.0★

“This was SO delicious!! The cashew sauce is amazing, definitely don't skip it. My whole family loved it, and I could show them that healthy food can also be yummy which they are often skeptical about! My 10 y/o is kind of sensitive to spice but didn't complain” — a cook, 5.0★