Best 3 Chipotle Cashew Chicken Recipes

Chipotle cashew chicken, a flavorful dish that combines the smoky heat of chipotle peppers with the nutty richness of cashews, is a popular choice for those seeking a delicious and versatile meal. This delectable dish, often served over rice or noodles, offers a perfect balance of savory, spicy, and sweet flavors, making it a favorite among food enthusiasts. Whether you're a seasoned home cook or someone looking to explore new culinary horizons, this article will guide you through the process of creating the perfect chipotle cashew chicken recipe, ensuring a satisfying and memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CHIPOTLE CASHEW CHICKEN WITH BROWN RICE

Chipotle Cashew Chicken with Brown Rice image

I was in a Park City, Utah Albertson's grocery store and picked up a sack of nuts: chipotle coated raw cashews. They were gone before I made it to the check-out. I paid for the empty bag and immediately wrote this recipe based on the ingredients of those nuts. This may look like Chinese Take-Out but the maple, chipotle flavor makes for a North-Western American surprise! Leave the nuts raw - they taste buttery and extra sweet. Toasting will develop a deeper flavor, but the sweet butter nuts have a unique texture when eaten raw.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 tablespoon extra-virgin 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 meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
2 to 3 tablespoons tamari dark soy sauce, eyeball it
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
10 to 12 water chestnuts, whole
1 cup frozen green peas
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin, a palm full
2 to 3 tablespoons honey, 2 healthy drizzles
1/4 to 1/3 cup real maple syrup, eyeball it
2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
1 cup raw cashews

Steps:

In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, 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, 2 turns of the pan, 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 2 to 3 minutes then add water chest nuts 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 or parsley and the cashew nuts.
Top rice with cashew chicken and serve.

CHIPOTLE CASHEW CHICKEN WITH BROWN RICE

Chipotle Cashew Chicken With Brown Rice image

This is a 30 minute meal by Rachael Ray...and it's delicious! It's spicy, but you can control the heat. Just alter the amount of chipotle in adobo that you use. It's a GREAT combination of sweet and spicy all at once.

Provided by L-Burden

Categories Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon extra virgin olive oil
2 tablespoons butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
2 cups quick-cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 lbs chicken breasts, cut into 2 inch pieces
2 tablespoons McCormick's Montreal Brand steak seasoning
3 tablespoons soy sauce
4 garlic cloves, chopped
1 red bell pepper, seeded and thinly sliced
10 -12 water chestnuts, whole
1 cup frozen green pea
3 tablespoons chipotle chiles in adobo (2 peppers and their sauce)
1 tablespoon ground cumin
3 tablespoons honey
1/3 cup real maple syrup
2 -3 tablespoons cilantro, chopped
1 cup raw cashews

Steps:

In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, and 1 Tbsp butter.
When butter melts, add chopped onion. Cook 2 minutes.
Add rice and cook 3 minutes more.
Add stock and cover the pot. Raise heat and bring stock to rapid boil.
Once stock boils, reduce heat to low and cook stirring occasionally, until rice is tender, 17-18 minute.
While rice cooks, make the chicken.
Heat large skillet over high heat.
Add vegetable oil, then chicken.
Season chicken with grill seasoning.
Brown 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. Mix veggies and meat together.
Add the chipotles in adobo and cumin.
Toss to coat.
Glaze the mixture with honey and maple syrup, and turn off the heat.
Add in the cilantro and cashew nuts.
Top rice with cashew chicken and serve.

Nutrition Facts : Calories 1023.5, Fat 56.4, SaturatedFat 15, Cholesterol 167.7, Sodium 1338.3, Carbohydrate 69, Fiber 4.7, Sugar 40.6, Protein 63.5

CHIPOTLE CASHEW CHICKEN RECIPE - (4.3/5)

Chipotle Cashew Chicken Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 15

Ingredients

1 tablespoon extra-virgin olive oil
1 medium onion, thinly sliced
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
2 to 3 tablespoons tamari dark soy sauce, eyeball it
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
10 to 12 water chestnuts, whole
1 cup frozen green peas
3 tablespoons chipotle in adobo** (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin, a palm full
2 to 3 tablespoons honey, 2 healthy drizzles
1/4 to 1/3 cup real maple syrup, eyeball it
2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
1 cup raw cashews

Steps:

Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, 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 2 to 3 minutes then add water chest nuts 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 or parsley and the cashew nuts. Top rice with cashew chicken and serve.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Use Fresh Ingredients: Fresh ingredients always taste better, so try to use them whenever possible. This is especially important for the chicken, vegetables, and herbs.
Don't Overcook the Chicken: Chicken can easily become dry and tough if it's overcooked, so be careful not to cook it for too long. Cook the chicken until it reaches an internal temperature of 165°F.
Use a Good-Quality Chipotle Paste: The chipotle paste is what gives this dish its smoky flavor, so it's important to use a good-quality paste. Look for a paste that is made with real chipotle peppers and has a deep, rich flavor.
Adjust the Spice Level: This dish can be made as mild or as spicy as you like. If you don't like spicy food, you can reduce the amount of chipotle paste or use a milder pepper. If you like spicy food, you can add more chipotle paste or use a hotter pepper.
Serve Immediately: This dish is best served immediately after it is made. The chicken and vegetables will start to lose their flavor if they sit for too long.

Conclusion:

Chipotle cashew chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. The combination of smoky chipotle peppers, creamy cashew sauce, and tender chicken is sure to please everyone at the table. This dish is also very versatile. You can add different vegetables, such as broccoli, bell peppers, or zucchini. You can also use different nuts, such as almonds or pecans. And, of course, you can adjust the spice level to your liking. So, next time you're looking for a quick and easy meal that is both delicious and healthy, give chipotle cashew chicken a try. You won't be disappointed!