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Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
• 2 cups quick cooking brown rice
• 4 cups chicken stock
• 2 tablespoons vegetable oil
• 2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
• 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
• 2 to 3 tablespoons tamari dark soy sauce, eyeball it
• 4 cloves garlic, chopped
• 1 red bell pepper, seeded and thinly sliced
• 10 to 12 water chestnuts, whole
• 1 cup frozen green peas
• 3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
• 1 tablespoon ground cumin, a palm full
• 2 to 3 tablespoons honey, 2 healthy drizzles
• 1/4 to 1/3 cup real maple syrup, eyeball it
• 2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
• 1 cup raw cashews

Description

Food Network Invites You To Try This Chipotle Cashew Chicken With Brown Rice Recipe From Rachael Ray.

Food Network