Park City Cashew Chicken

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 bring to a rapid boil. once stock is boiling, reduce heat to low and cook, stirring occasionally, until rice is tender (17 - 18 minutes).
• 3 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.
• 4 glaze mixture with honey and syrup and turn heat off. add cilantro or parsley and nuts.
• 5 top the rice with the cashew chicken.