Thursday, July 29, 2010

Chipotle Cashew Chicken

This is one of our family favorites... I can't believe that I haven't posted it yet! It takes a little prep, but once you get everything chopped, it comes together quickly. Also, it can be WAY spicy or kid-friendly spicy based on how much chipotle peppers you add in... for our kids, I only put in one (with the sauce). Those little peppers pack a lot of spice... once I put in three and wow! ;)

Chipotle Cashew Chicken
adapted from Rachael Ray

1 onion, thinly sliced
2 tablespoons vegetable oil
2 pieces boneless skinless chicken breasts, cut into 1-inch chunks
2 tablespoons grill seasoning blend
2 to 3 tablespoons soy sauce
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
1 can sliced water chestnuts, drained
1 cup frozen green peas
3 tablespoons chipotle in adobo (2 peppers and their sauce)
1 tablespoon ground cumin
3 tablespoons honey
1/4 cup real maple syrup
1 cup raw cashews, plus a some for garnish

Cooked rice (optional: cook rice in chicken broth for some extra flavor)

Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then, move off to one side of the pan. (Note: I cook the chicken through at this point, and put it on a plate to the side). Add a little more oil to the pan and add the onions, cook until they start to get translucent. Add garlic and peppers. Cook 2 to 3 minutes then add water chestnuts and green peas and mix vegetables and meat together (add the chicken back in). Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in cashews.

Top rice with cashew chicken and serve. Sprinkle with additional chopped cashews. Adam and Grace like to drizzle theirs with a little extra honey.

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