Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Chipotle Cashew Chicken With Brown Rice
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- #71667

30-60 minutes
ingredients
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/4 onion, finely chopped
3/4 onion, thinly sliced
2 cups quick cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken meat (e.g., tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces)
2 tablespoons grill seasoning blend
2 tablespoons tamari dark soy sauce
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
12 whole water chestnuts
1 cup frozen green peas
3 tablespoons chipotle chilies in adobo
1 tablespoon cumin
3 tablespoons honey
1/4 real maple syrup
3 tablespoons chopped fresh cilantro or parsley leaves
1 cup raw cashews
directions
In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil and 1 tablespoon butter. When butter melts into oil, add in the chopped onion and cook for 2 minutes. Then add rice and cook 3 minutes more.
Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
While rice cooks, make the chicken. 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.
Add the remaining onions, garlic and peppers. Cook for 2 to 3 minutes then add water chestnuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat.
Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.
Top rice with cashew chicken and serve.
added by
Mckenzie, Maine USA
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