- 1 medium onion, chopped
- 1 (14 ounce) package uncooked chicken breast strips for stir-fry
- 1 tablespoon curry powder
- 1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
- 1/4 cup whipping cream
- 4 cups hot cooked basmati or regular white rice
- Garnishes, if desired:
- Cashew halves and pieces or chopped dry-roasted peanuts (optional)
- Chopped fresh cilantro (optional)
- In 10-inch skillet, heat 2 tablespoons oil over medium heat. Add onion; cook and stir 3 to 5 minutes or until crisp-tender. Add chicken; cook and stir 4 to 6 minutes or until chicken is no longer pink in center. Stir in curry powder until well blended; cook and stir 1 minute.
- Add cooking sauce to chicken mixture. Heat to boiling, stirring occasionally. Reduce heat; simmer 5 minutes to blend flavors. Stir in whipping cream; cook until hot, stirring occasionally.
- Serve chicken mixture over rice; sprinkle with cashews and cilantro.