Best Chipotle Cashew Chicken Recipe 435 Recipes

Chipotle Cashew Chicken Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 medium onion, thinly sliced
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

Steps:

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. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat 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 or parsley and the cashew nuts. Top rice with cashew chicken and serve.

Chipotle Cashew Chicken With Brown Rice image

Provided by L-Burden

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 tablespoon extra virgin olive oil
2 tablespoons butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
2 cups quick-cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 lbs chicken breasts, cut into 2 inch pieces
2 tablespoons McCormick's Montreal Brand steak seasoning
3 tablespoons soy sauce
4 garlic cloves, chopped
1 red bell pepper, seeded and thinly sliced
10 -12 water chestnuts, whole
1 cup frozen green pea
3 tablespoons chipotle chiles in adobo (2 peppers and their sauce)
1 tablespoon ground cumin
3 tablespoons honey
1/3 cup real maple syrup
2 -3 tablespoons cilantro, chopped
1 cup raw cashews

Steps:

In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, and 1 Tbsp butter.
When butter melts, add chopped onion. Cook 2 minutes.
Add rice and cook 3 minutes more.
Add stock and cover the pot. Raise heat and bring stock to rapid boil.
Once stock boils, reduce heat to low and cook stirring occasionally, until rice is tender, 17-18 minute.
While rice cooks, make the chicken.
Heat large skillet over high heat.
Add vegetable oil, then chicken.
Season chicken with grill seasoning.
Brown chicken on both sides, season with soy sauce, then move off to one side of the pan.
Add the remaining onions, garlic, and peppers.
Cook 3 minutes then add water chestnuts and green peas. Mix veggies and meat together.
Add the chipotles in adobo and cumin.
Toss to coat.
Glaze the mixture with honey and maple syrup, and turn off the heat.
Add in the cilantro and cashew nuts.
Top rice with cashew chicken and serve.

Nutrition Facts : Calories 1023.5, Fat 56.4, SaturatedFat 15, Cholesterol 167.7, Sodium 1338.3, Carbohydrate 69, Fiber 4.7, Sugar 40.6, Protein 63.5