Monday, June 21, 2010

Cashew Chicken {MYOTO}

This is a great take out fake out, it's Make Your Own Take Out {MYOTO}. The sauce is sweet and spicy and it works great with a variety of vegetables, whatever you like. Try it with tofu or shrimp too. It was my hubby's Father's Day dinner request. Served with steamed Jasmine Rice, made with chicken broth for extra flavor and topped with toasted cashews and fresh chopped cilantro.

Recipe (serves 4)
1 medium onion, chopped
1 1/2 cups rice (jasmine or brown)
3 cups chicken stock
1 1/2 pounds boneless, skinless chicken tenders (or chicken breasts sliced in strips)
1 tablespoon Montreal Steak seasoning
4 garlic cloves, chopped
1 red bell pepper, thinly sliced
2 medium squash (yellow summer or zucchini), sliced
3 tablespoons Chipotle in Adobo (available on the international foods aisle) or 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin
2 tablespoons honey
1/4 real maple syrup (don't use the fake pancake stuff it won't be good)
2-3 tablespoons chopped fresh cilantro
1 cup cashews, toasted

1. Prepare the rice per package directions, I like to substitute chicken or vegetable broth for the water to add more flavor.
2. Season both sides of the chicken with grill seasoning and cook on a skillet over medium-high health until it reaches an internal temperature of 165'F, ~2-3 minutes per side. Set aside and cover with foil.
3. Add onions, garlic, bell peppers and squash (or broccoli florets or other veggies you like) to the pan, add a tablespoon of olive oil if needed. Sauté for 3-5 minutes, until vegetables are just tender but still vibrant in color. Dice the chicken into chunks and add to vegetable mixture.
4. Add the chipotles and cumin to the pan and stir until the chicken and vegetables are coated. Add the honey and real maple syrup glaze and remove pan from heat. Garnish with nuts and chopped cilantro and serve with rice.

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