Go to content Go to navigation Go to search


Recipe courtesy Rachael Ray

1 hour

1 tablespoon olive oil
2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken tenders, boneless skinless, cut into 2 inch pieces
2 tablespoons grill seasoning blend (Montreal Steak Seasoning blend by McCormick)
3 tablespoons soy sauce
4 cloves garlic
1 red pepper, seeded and thinly sliced
10 water chestnuts, whole
1 cup frozen green peas
2 chipotle peppers in their sauce
1 tablespoon ground cumin
2 tablespoon honey
1/3 cup maple syrup
3 tablespoons chopped cilantro
1 cup raw cashews

In a medium pot over medium heat combine 1 tablespoon olive oil and 1 tablespoon butter. When butter melts into it, add in the chopped onion, cook 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 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 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 and the cashew nuts.

Top rice with cashew chicekn and serve

Glazed Spinach Salad