Chipotle Cashew Chicken with Brown Rice

Get oriental and gratified with this delicious chicken recipe blended with spicy Asian ingredients. This recipe yields 3- 4 servings!

Ingredients

2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
1 cup raw cashews
2 to 3 tablespoons tamari dark soy sauce, eyeball it
10 to 12 water chestnuts, whole
2 cups quick cooking brown rice
4 cups chicken stock
1 red bell pepper, seeded and thinly sliced
2 to 3 tablespoons honey, 2 healthy drizzles
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
1 cup frozen green peas
2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
1/4 to 1/3 cup real maple syrup, eyeball it
1 tablespoon extra-virgin olive oil
1 tablespoon ground cumin, a palm full
2 tablespoons vegetable oil
4 cloves garlic, chopped
2 tablespoons butter

Directions

First, in a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter.
Meanwhile, when butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
Next, while rice cooks, make the chicken, and then heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers.
Lastly, Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together, and then add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.
Chipotle Cashew Chicken with Brown Rice is ready to serve!

ENJOY!

Quick Chicken Recipes