Chipotle Cashew Chicken With Brown Rice Recipes

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.

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.