PARK CITY CASHEW CHICKEN

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Make and share this Park City Cashew Chicken recipe from Food.com.

Provided by cookiecutter _

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons vegetable oil
1 tablespoon unsalted butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
1 1/2 cups brown rice
3 cups chicken stock or 3 cups chicken broth
1 1/2 lbs boneless skinless chicken breasts, cut into 2-inch pieces
2 tablespoons grill seasoning (like McCormick's Montreal Steak Seasoning)
4 garlic cloves, chopped
1 red bell pepper, cored, seeded and thinly sliced
3 tablespoons chipotle chiles in adobo or 1 1/2 tablespoons dried chipotle powder
1 tablespoon ground cumin
2 tablespoons honey
1/4 cup maple syrup
2 -3 tablespoons fresh cilantro, chopped or 2 -3 tablespoons fresh parsley
1 cup raw cashews

Steps:

  • Combine 1 tablespoon of the vegetable oil with the butter in a medium pot over medium heat. When butter melts into the oil, add the 1/4 cup chopped onions and cook 2 minutes. Add rice and cook 3 minutes more. Add stock and cover the pot.
  • Bring to a rapid boil. Once stock is boiling, reduce heat to low and cook, stirring occasionally, until rice is tender (17 - 18 minutes).
  • While the rice cooks, heat a large skillet over high heat. Add remaining 2 tablespoons of oil, then the chicken. Season chicken with grill seasoning. Lightly brown chicken on both sides then move off to one side of the pan. Add the 3/4 cup thinly sliced onions, garlic, and bell peppers. Cook 2 - 3 minutes then mix the vegetables and meat together and add chipotles and cumin. Toss to coat.
  • Glaze mixture with honey and syrup and turn heat off. Add cilantro or parsley and nuts.
  • Top the rice with the cashew chicken.

Nutrition Facts : Calories 939.1, Fat 35.8, SaturatedFat 7.9, Cholesterol 111.8, Sodium 386, Carbohydrate 100.5, Fiber 4.8, Sugar 28.7, Protein 55.8

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