Chipotle Cashew Chicken With Brown Rice

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 in a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, and 1 tbsp butter.
• 2 when butter melts, add chopped onion. cook 2 minutes.
• 3 add rice and cook 3 minutes more.
• 4 add stock and cover the pot. raise heat and bring stock to rapid boil.
• 5 once stock boils, reduce heat to low and cook stirring occasionally, until rice is tender, 17-18 minute.
• 6 while rice cooks, make the chicken.
• 7 heat large skillet over high heat.
• 8 add vegetable oil, then chicken.
• 9 season chicken with grill seasoning.
• 10 brown chicken on both sides, season with soy sauce, then move off to one side of the pan.
• 11 add the remaining onions, garlic, and peppers.
• 12 cook 3 minutes then add water chestnuts and green peas. mix veggies and meat together.
• 13 add the chipotles in adobo and cumin.
• 14 toss to coat.
• 15 glaze the mixture with honey and maple syrup, and turn off the heat.
• 16 add in the cilantro and cashew nuts.
• 17 top rice with cashew chicken and serve.