This recipe is one of my favorites, making its way into our dinner rotation every few weeks. The reason is because is a truly unique chicken dish – the blend of flavors is almost a mix between Chinese takeout and TexMex. And, because so many of the ingredients are pantry staples, I can almost make this one on a whim!
The chipotle peppers give it a great smoky flavor. If you haven’t cooked with these peppers before, you should give them a try. You can buy them in a can and you can actually freeze them! So, I buy a can and freeze the rest in a plastic bag – then I always have them on hand!
The original recipe comes from Rachael Ray. I love how this dish, like many of Rachael’s, incorporates some heat! Although, my husband isn’t a fan of peas, so I swap them out for a green bell pepper. You can really add in any veggies you like!
CHIPOTLE CASHEW CHICKEN WITH BROWN RICE
2 tablespoons vegetable oil
1/2 large onion, finely chopped
2 lbs chicken meat, boneless, skinless
2 tablespoons grill seasoning blend
2-3 tablespoons dark soy sauce
4 cloves garlic, chopped
1 red bell pepper
10-12 water chestnuts, sliced
1 green bell pepper
3 tablespoons chipotle in adobo (3-4 peppers and their sauce)
1 tablespoon ground cumin
2-3 tablespoons honey
1/4-1/3 cup real maple syrup
2-3 tablespoons chopped cilantro
1 cup raw cashews
Heat a large skillet over high heat. Add vegetable oil, then the chicken. Season the chicken with grill seasoning (pre-cut the chicken in bite size pieces). Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the onions, garlic and peppers. Cook 2-3 minutes then add water chestnuts and mix everything 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 cashew nuts. Serve over top brown rice.