April 16, 2012

Chipotle Chicken Cashew

Soooo delicious! This is one of our favorite dishes (original recipe from Rachel Ray). It is sort of a clash between Asian and southwest flavors. As I always do, I deviated a bit from the recipe as published. Below is our version. I must warn you though - it is not for the faint of heart (or those who don't like spicy food), but for those of you who love spicy southwest flavors this dish is a must-try. Enjoy!

1 large onion, thinly sliced
1 tablespoons vegetable oil
1 to 1 1/2 pounds boneless, skinless chicken breasts, cut into bite size pieces
1 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
cloves garlic, chopped
red bell pepper, seeded and thinly sliced
3 tablespoons chipotle in adobo (~2 peppers and their sauce) or 1 1/2 TBS chipotle powder
1 tablespoon ground cumin
2 tablespoons honey
1/4 real maple syrup
1 cup cashew nuts (raw or roasted)
hot cooked jasmine rice or brown rice
Heat a large skillet over medium heat. Add oil then the chicken. Season the chicken with grill seasoning. Brown the chicken then move it off to one side of the pan. Add the onions, garlic and peppers. Cook 2 to 3 minutes then mix the 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 cashew nuts. Serve over hot rice.

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