Park City Cashew Chicken

Super yummy recipe from Rachel Ray that Kimberly suggested to me the other day. I'm just giving the basics of the recipe, but if you want the full version, go here. This version is slightly different than the recipe in the cookbook I followed, but basically the same.

Here's my basic version:

Melt 1tbsp butter with 1 tbsp EVOO in a medium saucepan. Saute 1/4 chopped onion for 2 minutes. Add 1 and 1/2 cups of brown rice and cook for 3 more minutes. Add 3 cups chicken stock. Bring to a boil, then reduce heat, cover, and simmer for about 20 or until rice is tender.

Heat large skillet over high heat, add 2 tbsp EVOO, add 1 and 1/2 pounds cubed chicken, season with 2 tbsp grill seasoning, then brown chicken. Once chicken is cooked, either remove it from pan or move it off to the side of the pan. Add sliced onion, sliced pepper, 4 chopped garlic cloves and cook about 3 minutes. Mix chicken back in and add 1 tbsp ground chipotle powder, and 1 tbsp ground cumin. Mix. Add 2 tbsp honey and 1/4 cup real maple syrup. Mix. Add chopped cilantro or parsely and 1 cup raw cashews.

Serve chicken over rice.

Yumm-O!


Note: I used slightly less maple syrup because I didn't want it to be too sweet, I was in the mood for spicy. However, I wish I had used the full amount. It was really good, but I don't think the full amount would make it too sweet.

Kid-Friendly Note: I think this is a great meal to make for families with kids even if you're hesitant because of the honey and nuts. Since they are added right at the end, it is a perfect meal to make and simply take a little of the chicken and veggies out of the pan before you add the honey, syrup, and nuts.

Enjoy! I know my family certainly did!