Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1 large onion, 1/4 finely chopped, 3/4 thinly sliced
• 2 cups quick-cooking brown rice
• 4 cups chicken stock
• 2 tablespoons vegetable oil
• 2 lbs chicken breasts, cut into 2 inch pieces
• 2 tablespoons McCormick's Montreal Brand steak seasoning
• 3 tablespoons soy sauce
• 4 garlic cloves, chopped
• 1 red bell pepper, seeded and thinly sliced
• 10 -12 water chestnuts, whole
• 1 cup frozen green pea
• 3 tablespoons chipotle chiles in adobo (2 peppers and their sauce)
• 1 tablespoon ground cumin
• 3 tablespoons honey
• 1/3 cup real maple syrup
• 2 -3 tablespoons cilantro, chopped
• 1 cup raw cashews

Directions

1. In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, and 1 Tbsp butter.

2. When butter melts, add chopped onion. Cook 2 minutes.

3. Add rice and cook 3 minutes more.

4. Add stock and cover the pot. Raise heat and bring stock to rapid boil.

5. Once stock boils, reduce heat to low and cook stirring occasionally, until rice is tender, 17-18 minute.

6. While rice cooks, make the chicken.

7. Heat large skillet over high heat.

8. Add vegetable oil, then chicken.

9. Season chicken with grill seasoning.

10. Brown chicken on both sides, season with soy sauce, then move off to one side of the pan.

11. Add the remaining onions, garlic, and peppers.

12. Cook 3 minutes then add water chestnuts and green peas. Mix veggies and meat together.

13. Add the chipotles in adobo and cumin.

14. Toss to coat.

15. Glaze the mixture with honey and maple syrup, and turn off the heat.

16. Add in the cilantro and cashew nuts.

17. Top rice with cashew chicken and serve.

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