Chipotle Cashew Chicken
This Chipotle Chicken with Cashews is a traditional cashew chicken given a fun twist with chipotle peppers and more for a quick and easy weeknight dinner.
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Makes: 6 servings
Ingredients
- 3 Tbsp olive oil, divided
- 2 Tbsp unsalted butter
- 1 large onion, finely chopped
- 2 cups brown rice
- 4 cups low-sodium chicken broth
- 2 lbs. boneless chicken breasts
- 1 Tbsp cayenne
- 1 Tbsp dried oregano
- 3 Tbsp soy sauce
- 4 cloves garlic minced
- 1 red bell pepper, seeded and sliced thinly
- 1 green bell pepper, seeded and sliced thinly
- ¼ cup sliced water chestnuts
- 1 cup frozen peas
- 3 chipotle peppers, chopped
- 2 Tbsp adobo sauce (from chipotle peppers)
- 1 Tbsp cumin
- 3 Tbsp honey
- ⅓ cup maple syrup
- 2 Tbsp chopped parsley
- 1 cup raw cashews
Instructions
- Combine 1 Tbsp olive oil along with butter in a medium pot over medium heat. When the butter melts, add the finely onion to the pot. Cook onion for 2 minutes, add brown rice, and cook for another 3 minutes.
- Add chicken stock to the rice and bring to a boil. Stir, lower heat to simmer and cover pot. Cook for 15-18 minutes, stirring occasionally.
- Add remaining 2 Tbsp olive oil to a large skillet over medium high heat. Put the chicken in the pan and season it with cayenne and oregano. When the chicken is browned on both sides, toss the soy sauce in with it.
- Move the chicken to one side of the pan and on the other side, add garlic and peppers. Cook for a couple minutes before adding water chestnuts and peas to the mix. Stir to combine.
- Add in chipotles, adobo sauce, and cumin; toss everything together. Glaze with honey and maple syrup and remove from heat.
- Stir in parsley and cashews and serve over rice.
Notes
- Recipe adapted from Rachael Ray
- If you like the flavor of chipotle, but don't like very much spice, I'd use 1-2 chipotle peppers instead of 3.
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