Curried Cashew Chicken

I love curry dishes. So I was excited when I found a relatively healthy version of it a special addition of Cooking Light Magazine. The preparation takes a little time, but the cooking is all done in the same pan, so cleanup is a snap. I thought it was really yummy and I'm looking forward to leftovers tomorrow. I can't wait for the day I'm no longer cooking for one!!! :-)

Sauce:
1/3 cup fat free-less sodium chicken broth
3 tablespoons water
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon rice vinegar

Remaining Ingredients:
1 lb bonesless, skinless chicken breast, cut in 3-inch strips accross the grain
2 tablespoons canola oil
1.5 cups vertically sliced onion
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon curry powder
3 small dried red chiles, broken in half
1/3 cup chopped fresh cilantro
1/4 cup dry roasted salted cashews, chopped
2 cups cooked short-grain rice
--------------------------------------------------------------------------------

Yields 3-4 serviings
--------------------------------------------------------------------------------

-start cooking rice
-Prepare sauce by combining first 5 ingredients in a bowl
-Heat a wok or non-stick skillet over medium heat and add 1 tablespoon oil. Cook the chicken for 3 minutes and remove to a plate.
-Addremaining oil to the wok, then add the sliced onion and cook for a couple of minutes. Add the garlic and ginger and cook for one minute.
-When fragrant and the onions are translucent, add curry powder and chiles, heat for a couple minutes until warmed through. Thicken the sauce with a couple tablespoons of flour mixed with water if you like a thicker sauce.
-Remove the red chiles and spoon onto a bed of rice and garnish with cilantro and cashews.

~For less heat, leave the red chiles whole instead of breaking them in half.

Enjoy! Let me know how you like it.