Wednesday, February 22, 2006

Spicy Chicken and Cashew Nuts

This chicken and cashew dish is a one pot wonder. You basically only need a large 4 quart pot or Dutch oven and voila, you're done! As always, most of your time will be consumed in chopping and getting the ingredients ready, but once you start cooking your dish will be done in about 15 minutes. Try to get roasted and unsalted cashews and use pure maple syrup; this is the secret ingredient!

INGREDIENTS (serves 4)

  • 2 TBSP. Olive oil
  • 1 TBSP. butter
  • 2 lb. chicken tenders
  • Your favorite dry rub or McCormick Montreal seasoning
  • 1 onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 red bell pepper, thinly sliced
  • 1 cup frozen green peas
  • 1 small can water chestnut slices, drained
  • 1 TBSP. Tamari or dark soy sauce
  • 1 tablespoon ground cumin
  • 3 to 4 TBSP. chipotle in adobo, chopped (use less if you don't want it spicy)
  • 2 TBSP. honey
  • 1/4 cup pure maple syrup
  • 1 cup whole cashews, roasted and unsalted
  • 4 TBSP. cilantro, chopped
  • Salt
  • Cooked Jasmine or White rice
  1. Season the chicken tenders with your favorite dry rub or with McCormick Montreal seasoning. Cover with plastic and let it marinate in the refrigerator 15 to 30 minutes.
  2. Meanwhile get all your ingredients out and cut your veggies.
  3. In a large 4 to 6 qt. pot or Dutch oven heat 2 tablespoons olive oil and 1 tablespoon butter on medium-high. Add the chicken tenders and cook in batches for about 2 to 3 minutes per side. Remove the chicken from pan and set aside.
  4. In the same pot (do not drain oil) add the sliced onions and sauté for 4 minutes. Then add the garlic and sauté 2 more minutes. Add the sliced red bell pepper and cook for 2 more minutes.
  5. Now add the frozen green peas, water chestnuts, tamari (dark soy sauce) and cumin. Add the cooked chicken tenders back into the pot and the chipotle in adobo sauce. Raise the temperature to high. Cook, mixing it gently for 2 more minutes.
  6. Lastly, add the honey, maple syrup and cashews and cook for 3 more minutes. Taste for seasoning and add salt, if needed. Remove from heat and add the chopped cilantro last and mix well.
  7. Serve the chicken and cashew with a side of cooked Jasmine or white rice. If you want, sprinkle a few chopped scallions over each serving.
Recipe modified from Everyday with Rachel Ray.

2 comments:

liedson23 said...

mmmmmmmmmmmm

Starlet in the Making said...

Mmmm.. this dish looks yummy! I'll try it out and let you know how it goes. :)