Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra- virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 large onion (1/4 onion finely chopped, 3/4 thinly sliced)
  • 2 cups quick cooking brown rice
  • 4 cups chicken stock
  • 2 tablespoon extra-virgin olive oil
  • 2 pounds chicken meat: skinless boneless thighs
  • 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
  • 3 tablespoons tamari dark soy sauce
  • 4 cloves garlic (chopped)
  • 1 red or green bell pepper (seeded and thinly sliced)
  • 15 water chestnuts (sliced)
  • 1 cup frozen peas
  • 3 tablespoons chipotle in adobo (2 peppers in their sauce mashed up to make the amount needed )
  • 1 tablespoon ground cumin
  • 2 tablespoons honey
  • 1/4 cup real maple syrup
  • 3 tablespoons cilantro
  • 1 cup raw cashews (plus more for garnish. )

Instruction

  • In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil and 1 tablespoon butter. 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.
  • While rice cooks, make the chicken. Heat a large skillet over high heat. Add the 2 tablespoons extra-virgin olive oil, then the chicken. Season the chicken with grill seasoning. Brown the chicken on all sides, season with soy sauce then remove chicken and set aside. In the same pan add the remaining 1 tablespoon of butter and add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chestnuts, green peas , the chicken and mix together. 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 and the cashew nuts
  • Top rice with cashew chicken and serve.
  • If desired, sprinkle each dish with additional cilantro and cashews