Best Chipotle Cashew Chicken With Brown Rice Recipes

CHIPOTLE CASHEW CHICKEN WITH BROWN RICE

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.

MAKE YOUR OWN TAKEOUT CASHEW CHICKEN OR PORK WITH ORANGE SAUCE AND SCALLION RICE

Steps:

• In a sauce pot, heat 1 1/2 cups of the stock and 1 tablespoon of the vegetable oil. Bring to a boil and stir in the rice. Lower the heat and bring to a bubble, cover, and simmer until the rice is tender, about 18 minutes. Fluff with a fork and add the scallions.
• Meanwhile, thinly slice the chicken or pork.
• Trim the broccolini or broccoli and cut into 2-inch pieces or florets. Bring 2 inches of water to a boil in a shallow pot or deep skillet over medium heat. Salt the water and cook the broccolini or florets until tender-crisp, about 3 to 4 minutes. Drain.
• Heat a large skillet over high heat while the broccolini cooks. Add 1/2 tablespoon of the oil and when it begins to smoke or ripple, add the chicken and brown it for 5 to 6 minutes, turning once, then transfer it to a plate. Add the remaining 1/2 tablespoon of oil to the pan, stir in the ginger and garlic and cook for 1 minute. Add the tamari, the marmalade, and the remaining 1/2 cup of chicken stock. Slide the chicken, broccolini, and cashews into the pan and stir to combine with the sauce. Simmer for another 1 to 2 minutes.
• Scoop the chicken mixture into serving dishes, top with a scoop of rice, and serve.

CHIPOTLE CASHEW CHICKEN WITH BROWN RICE

Steps:

• 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 and cook for 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 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 for 2 to 3 minutes then add water chestnuts 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.