Park City Cashew Chicken Recipe

Name: Park City Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 broth; 1 1/2 pounds chicken tenders; boneless, skinless chicken breasts; or boneless, skinless thighs, cut into 2-inch pieces; 2 tablespoons grill seasoning, such as McCormicks Montreal Steak Seasoning; 4 garlic cloves, chopped; 1 red bell pepper, cored, seeded, and thinly sliced; 3 tablespoons chipotle in adobo (available in cans on the international foods aisle), or 1 1/2 tablespoons ground chipotle powder; 1 tablespoon ground cumin (eyeball it in your palm); 2 tablespoons honey (2 healthy drizzles); 1/4 cup real maple syrup; 2 to 3 tablespoons chopped fresh cilantro or flat-leaf parsley, your preference; 1 cup raw cashews

Servings: persons

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 broth
1 1/2 pounds chicken tenders; boneless, skinless chicken breasts; or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning, such as McCormicks Montreal Steak Seasoning
4 garlic cloves, chopped
1 red bell pepper, cored, seeded, and thinly sliced
3 tablespoons chipotle in adobo (available in cans on the international foods aisle), or 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin (eyeball it in your palm)
2 tablespoons honey (2 healthy drizzles)
1/4 cup real maple syrup
2 to 3 tablespoons chopped fresh cilantro or flat-leaf parsley, your preference
1 cup raw cashews

1
In a medium pot over medium heat, combine 1 tablespoon of the vegetable oil (once around the pan) and the butter.
2
When the butter melts into the oil, add the chopped onions and cook for 2 minutes, then add the rice and cook for 3 minutes more.
3
Add the stock and cover the pot.
4
Raise the heat to bring the stock to a rapid boil.
5
Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, 17 to 18 minutes.
6
While the rice cooks, make the chicken.
7
Heat a large skillet over high heat.
8
Add the remaining 2 tablespoons of vegetable oil, then the chicken.
9
Season the chicken with the grill seasoning.
10
Lightly brown the chicken on both sides, then move off to one side of the pan.
11
Add the remaining onions, the garlic, and bell peppers.
12
Cook for 2 to 3 minutes, then mix the vegetables and meat together and add the chipotles and cumin.
13
Toss to coat.
14
Glaze the mixture with honey and maple syrup and turn off the heat.
15
Add the chopped cilantro or parsley and the nuts.
16
Top the rice with the cashew chicken and serve.

1226

kcal

Calories

Fat

111

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Park City Cashew Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Park City Cashew Chicken

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