Chipotle Cashew Chicken

Here's
Whats Cookin

Left Bracket
Right Bracket

Chipotle Cashew Chicken

It's Spicy, It's Sweet, It's like Chinese Takeout but Homemade in a Flash Instead!

I cooked this up this previous Thursday. Here is the frozen tundra we had what Jason calls "snowmageddon" meaning we got ten inches of the white fluffy stuff. It was the prefect snowy day meal. I would have posted this yesterday however due to the ten inches of new snow Jason and I had to get out to the slopes for some snowboarding. The governor had declared a state of emergency yesterday and asked no one to leave their house unless absolutely necessarily. Opps.... I guess craving in fresh powder is an emergency right? Well being this was only my third time snowboarding I am super sore and covered in bruises today meaning I am super excited that we have this dish to eat as leftovers tonight.

Now let's make sure credit is given where it's due: this is a recipe I got from Rachel Ray's 30 Minute Meals that I have made some slight adjustments too. With that being said it's a keeper which is why I decided I had to share it you fine people. It's one of those recipes you can keep in your arsenal to pull out when company stops by as it looks and tastes impressive however is pretty easy to put together.

Let me share a story with you all about this recipe that makes me jump for joy. I made this one night when a dear friend of ours was over for dinner. She was so impressed she asked for the recipe. A few months later she told me that she had made it for her family and everyone loved it. Then when they were planning their annual summer trip her sister asked are you going to make Ashley's, Rachel Ray's Chipotle Cashew Chicken? This made me so happy to hear because I love getting people excited about cooking for themselves and their families. Which is why I started this whole blog thing. I hope all of you get excited about cooking by reading this and if you do share it with me! So gather up these ingredients and get prepared for this tasty dish that will knock your friends and families socks off. In fact being that's it's lunchtime I might just slide into the kitchen after I post this and heat some of the leftovers of this from Thursday.

Here's How the Chipotle Cashew Chicken Went Down... 

Chipotle Cashew Chicken from cookingwiththebirds.com

Here's
Whats Cookin

Right Bracket

Chipotle Cashew Chicken

Ingredients

For the Rice:

  • 1 TBSP Olive Oil
  • 1 TBSP Butter
  • 1 Large Onion, Chopped (we use ~1/4 for the rice and the rest for the chicken mixture)
  • 2 Cups Quick Cooking Brown Rice
  • 2 Cans (14 oz) Chicken Broth

For the Chipotle Cashew Chicken:

  • 1 TBSP Olive Oil
  • 1 LB of Skinless Boneless Chicken Breast, Chopped into 2-inch Pieces
  • Salt and Pepper to Taste
  • 4 Cloves Garlic, Chopped
  • 1 Red Bell Pepper, Seeded and Chopped
  • 1 Can of Sliced Water Chestnuts
  • 1 Cup Frozen Baby Peas
  • 1 TBSP Chipotle in Adobo (1 pepper chopped and their sauce)
  • 1 TBSP Ground Cumin
  • 2 TBSP Honey
  • 1/4 Cup Real Maple Syrup
  • 3 TBSP of Chopped Cilantro
  • 1 Cup raw cashews
Chipotle Cashew Chicken Recipe Photo

The Process

For the Rice:

Step 1

Heat a medium pot or other similar cooking apparatus over medium heat. Throw in the TBSP of olive and oil and the TBSP of butter. When the butter is melted stir together to combine and then add in the onion. Cook for about 2 minutes and then add in the Rice and cook for 3 minutes more.

Step 2

Add in the 2 cans of chicken broth, raise the heat, cover and bring to a boil. Once it comes to a boil turn the burner down to a simmer and let it simmer for about 17 mins. Once the timer is up turn off the heat and fluff the rice with a fork.

For the Chipotle Cashew Chicken:

Step 1

While your rice is cooking away get out a large skillet or similar cooking apparatus and put it over another burner set to high heat. Heat up the the olive oil a bit and then throw in the chicken. Season with salt and pepper turning it to brown both sides. Once the chicken is browned move it to one side of the pan and pour the soy sauce over the chicken string it a bit to coat all the pieces.

Step 2

In the other side of the skillet add in the rest of the onion, the red bell pepper an garlic. Cook for about 3 minutes string a bit and then in the water chestnuts and peas. Cook for about another minute until the peas have thawed a bit.

Step 3

Mix the chicken in with the veggies and toss in the chipotle peppers and cumin. Stir to combine all that goodness together. Turn off the burner and add in your cashews, honey and real maple syrup. Stir again to get everybody nice and coated with the honey and syrup. Now you can stop here and just spoon this mixture over your brown rice or you can do what I do and add your brown rice to the pan and then mix everything together. Whichever way you choose to go sprinkle on some the chopped cilantro over the plated dish to add a finishing touch.

Step 4

Sit down to enjoy a fabulous meal with your family. Then pack away the leftovers for the next day or freeze and have it again a few weeks later. Either way this recipe cooks up great for leftovers weather from the fridge or the freezer.

 

comments powered by Disqus