yum yum.

Nov 6, 2008

yesterday i made my parents and adrian dinner and rediscovered my love for this unique spicy-honey cashew chicken recipe that i haven’t made in forever. it’s adapted from a rachael ray one. trust me, it’s got heat so if you are not a fan of the burn then don’t use the chili just the sauce from the adobo can. think if it as a southwest twist on a chinese food staple. hard to explain but sooo good! and it is a breeze to make!

Spicy Honey Cashew Chicken

ingredients

  • 1 TB vegetable oil
  • 2 lbs boneless, skinless chicken breast, cut into 1 inch chunks
  • montreal steak seasoning (eyeball it)
  • 2-3 TB soy sauce (eyeball it)
  • 4 cloves chopped garlic
  • 1 red bell pepper (thinly sliced)
  • 3/4 large onion (thinly sliced)
  • 1 small can water chestnuts, drained
  • 3 TB chipotles in adobo sauce (1 pepper diced and 2 TB sauce) (find it in the mexican food section) or sub 1 and 1/2 TB ground chipotle powder
  • 1 TB ground cumin
  • 2-3 TB honey (eyeball it, 2 good size drizzles around the pan)
  • 1/3 cup real maple syrup (not the fake stuff)
  • 1 cup cashews (sometimes i use more to make it extra crunchy)
  • small handful of chopped cilantro

directions

brown the chicken in the vegetable oil over med high heat. season with steak seasoning while cooking. after it’s done, drizzle with the soy sauce and move to one side of pan. add garlic, onion and red bell pepper to the pan. cook 3 minutes then add water chestnuts. mix veggies and meat together in pan. add chipotles and cumin and toss to coat. drizzle with honey and maple syrup, then toss to coat. turn off heat and mix in cashews and cilantro. serve over brown rice.

money saving tip

i buy frozen boneless, skinless chicken breast tenderloins in bulk from costco. so all i do with this recipe is put the chicken i need in the pan, season it while it cooks, then remove it when it’s just done and chop it into the 1 inch chunks on a cutting board. then i throw it back in the pan and drizzle with the soy sauce and follow the recipe from there. i also buy the chopped garlic in a glass jar. i think it’s 1/4 tsp equals one clove of garlic. makes it go by faster if you don’t chop it yourself!

by | Categories: food |

3 comments | leave a comment

  1. Allison
    November 10th, 2008 at 10:00 am #

    THe first time I EVER had cashew chicken was with the Evjens! It always makes me think of you!!

  2. Scotty Dub
    November 10th, 2008 at 4:25 pm #

    Just made this over the weekend, it rocked! Thanks for the tip.

  3. Matt
    November 14th, 2008 at 6:37 pm #

    How come I didn’t get any leftovers?

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