Chipotle Cashew Chicken with Brown Rice
chicken, cashews, peas, onion, maple syrup, honey, soy sauce, butter, seasoning, garlic, cumin, cilantro
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice- 4 cups chicken stock
- 2 tablespoons vegetable oil
- 2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
- 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
- 2 to 3 tablespoons tamari dark soy sauce, eyeball it
- 4 cloves garlic, chopped
- 1 red bell pepper, seeded and thinly sliced
10 to 12 water chestnuts, whole- 1 cup frozen green peas
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- 1 tablespoon ground cumin, a palm full
- 2 to 3 tablespoons honey, 2 healthy drizzles
- 1/4 to 1/3 cup real maple syrup, eyeball it
- 2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
- 1 cup raw cashews
Directions for Chipotle Cashew Chicken with Brown Rice Recipe
Read the full directions on Food Network